One box of white cake mix plus the eggs, oil, and water called for in the box
– Gel food colorant in a rainbow of pastel shades perfect for an Easter color scheme
– Two containers of pre-mixed vanilla pudding
For the pudding, you’ll need four cups of milk.
– Thawed Cool Whip, one container
Optional garnish: sprinkles with an Easter motif
How to Follow
1. Make the white cake mix as directed on the packet. Separate the mixture into bowls and add one color of gel food coloring at a time before baking. To get a marbled look, add food coloring to each dish until you have the pastel hues you want for Easter. Then, carefully swirl the mixtures into the cake pan.
To bake the cake, follow the package directions. Wait a few minutes for the cake to cool after baking; then, using a wooden spoon or something similar, poke holes in the cake every inch or so.

3. Put the milk and instant vanilla pudding mix into a separate dish and whisk until the mixture is smooth and slightly thickened. Pour the pudding over the cake, making sure to cover all of the holes, before it hardens fully. Using a spatula, remove any lumps.
4. Chill the cake for at least two hours in the fridge to let the flavors combine.
5. Once cooled, frost the cake by spreading the Cool Whip on top. Sprinkle on some festive decorations if you want.
Refrigerate the cake until it is time to serve. 6. Enjoy this delicious Easter treat while indulging your senses.

PAID LISTING

Suggestions and Variations-For a fresh take, try mixing up the pudding with flavors like pistachio or lemon.
– A For an unexpected fruit flavor, try topping the Cool Whip with crushed pineapple or mandarin oranges.

Limit the color mixing when swirling the cake batter to avoid a muddy appearance, and strive for mild pastel tones.

– A Substitute homemade whipped cream for Cool Whip for a less sugary alternative.
– A To save time and get the most out of the flavors, you may create this cake the day before. Before serving, top with Cool Whip and garnish as desired.