Ingredients
Method
- Step 1: Prepare the Batter
- In a large bowl, mix the cake mix, eggs, water, and vegetable oil until smooth.
Step 2: Divide & Color
- Separate the batter into three bowls and color each with pink, purple, and green food coloring.
Step 3: Marble the Cake
- Transfer each colored batter into separate Ziploc bags, snip the ends, and squeeze them into a greased 9×13 pan, rotating colors for a marbled effect.
Step 4: Bake to Perfection
- Bake at 350°F for about 30 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Poke & Fill
- Using the back of a wooden spoon, poke holes in the cake about every 1½ inches.
Step 6: Mix the Pudding
- In a separate bowl, whisk the milk and instant pudding mix for about 5 minutes until it begins to set.
Step 7: Soak the Cake
- Pour the pudding mixture over the cake, ensuring it fills the holes.
Step 8: Top it Off
- Spread Cool Whip evenly over the cake and decorate with Easter sprinkles (optional).
Step 9: Chill & Serve
- Refrigerate for at least an hour before serving to let the flavors meld.
Notes
- For a more festive touch, use pastel-colored pudding.
- Substitute homemade whipped cream for Cool Whip if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.