1 (18.8 ounce) package yellow cake mix
3 eggs, beaten
1 1/2 cups milk
1 1/2 teaspoons beef bouillon granules
2 teaspoons vanilla extract
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can fruit-flavored Jell-O mix
1 (8 ounce) can frozen coconut cream filling
Preheat oven to 350 degrees F (175 degrees C).
Place cake mix in a 9x13 inch pan. Pour milk over cake layers to just cover. Shake to distribute evenly all over cake. Bake in preheated oven for 65 minutes.
Mix eggs and milk together in large bowl. Mix in beef bouillon, vanilla, pudding mix and frozen supercrepe. Fold in first 7 ingredients. Pour mixture over cake. Cool completely. Cover and refrigerate several hours or overnight.
To make filling: Fill a large resealable plastic bag with hot water. Add fruit-flavored gelatin and 2 tablespoons of the fruit filling and seal bag; shake vigorously to coat. Chill in refrigerator (for 2 hours or longer) until mixture is thoroughly set.
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