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Preheat oven to 180C/160C fan forced. Lightly grease a 16cm-deep, 20cm (base size) round pie dish.
To make the cake layer, use a stand mixer (or electric beaters) fitted with a whisk attachment to beat cake mix, butter, eggs and milk in a large bowl for 3 minutes or until well combined. Pour into the prepared dish and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, place extra milk and honey in a microwave-safe jug. Microwave in 30 second bursts, stirring between each burst, for 2 minutes or until the honey has dissolved and the mixture has heated through. While still hot, prick the top of the cake all over with a fork. Spoon over the honey mixture and set aside to soak and cool completely.
To make the vanilla mousse layer, place milk in a large bowl and sprinkle with the pudding mix. Using a stand mixer (or electric beaters) fitted with whisk attachment, beat for 1 minute until well combined and creamy. Cover and place in the fridge for at least 15 minutes to set.
In another bowl, use a stand mixer (or electric beaters) fitted with a whisk attachment to whisk the cream until stiff peaks form. Once set, briefly whisk the vanilla mousse to loosen, then use a spatula to fold through the whipped cream until well combined. Spoon over the cooled cake, smooth the surface and refrigerate until ready to serve.
Just before serving, make the honey joy layer. Place Corn Flakes in a large, heatproof bowl and lightly crush using your hands. Place sugar, honey and butter in a small saucepan over medium heat. Cook, stirring occasionally, for 1 minute or until the butter is melted and the mixture is smooth. Bring to the boil, stirring frequently, then stir for a further 30 seconds or until thickened slightly. Add to Corn Flakes and mix well to combine. Gently spoon over the pudding. Leave for a few minutes to set, before serving.
Recipe notes
What size dish should I use for this cake?
I’ve used a 16cm-deep, 20cm round (base size) pie dish for this recipe so I could assemble the dessert in the same dish the cake is baked in. If you don’t have a deep enough pie dish, I would bake the cake in a regular cake pan, according to packet instructions, and then cut it to size to fit a deep glass or trifle bowl of your choice. The same goes for if you are using another brand of cake mix, or decide to make your own vanilla cake base. You might have to cut it to size or level it to make sure you can fit all the layers inside the dish.
How to perfect your caramel for this recipe
Food Director Michelle Southan says there are some simple ways to ensure your caramel hits the spot, everytime: “When stirring the sugar and butter together, make sure you don't have the heat up too high. If it is stirred at a lower temperature, the ingredients emulsify together nicely and won’t crystallise. When the mixture reaches boiling point, don’t let it boil for any longer than 30 seconds. Any longer and you could see it crystallising.”