Ingredients

• cooking spray
• 1 , 15.25 ounce
• 1 cup water
• 3 large eggs
• 0.25 cups vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray; line with parchment paper.
2. 2 Combine cake mix, 1 cup water, eggs, and vegetable oil in the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into the prepared dish.
3. 3 Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool at room temperature for 10 minutes. Keep oven on.
4. 4 Line a baking sheet with parchment paper.
5. 5 Combine graham cracker crumbs and melted butter in a bowl; spread evenly onto the prepared baking sheet.
6. 6 Bake until slightly golden, about 10 minutes. Cool to room temperature; store crumbs in an airtight container.
7. 7 Meanwhile, combine strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice in a saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, until fruit is very soft, 7 to 8 minutes. Mash berries together with a fork; cool for 5 minutes.
8. 8 Poke 30 holes (5 rows of 6 holes each) into cake using the handle of a wooden spoon. Drizzle 1/3 cup sweetened condensed milk over entire cake; pour berry mixture over cake, spreading using a spatula, ensuring mixture goes into holes. Cover cake; refrigerate at least 1 hour.
9. 9 Place cream cheese in the bowl of a stand mixer fitted with the whisk attachment; whisk on high speed until very smooth, at least 3 minutes. Add remaining sweetened condensed milk, 1/4 cup lemon juice, and salt; whisk for 1 minute. Spread cream cheese mixture over cooled cake. Cover cake; chill 3 hours to overnight.
10. 10 Cut cake into 12 large pieces; top with graham cracker crumbs.

Nutrition per serving