– 15.25 oz white cake mix plus ingredients on package plus ingredients on package- eggs, oil, water – 6.6 oz instant white chocolate pudding two 3.3 oz boxes – 3 ½ cups milk – 2 cups heavy cream – ¼ cup powdered sugar – 1 tsp vanilla extract – Pink, blue, green and yellow food coloring
Prepare the cake mix as directed on the packaging. Once you have the batter ready, divide it into four different bowls and add a few drops of food coloring to each bowl, one pink, blue, green, and yellow (do not mix the colors).
Quickly drop spoonfuls of the colored batter into the prepared baking dish, alternating colors until they’re all used. Once you’ve added all the batter lightly tap the bottom of the dish on the counter. Use a toothpick and lightly swirl the colors just a little bit, do not over mix the colors. Place the cake in the preheated oven and bake.
Let the cake cool for about 10 minutes. Then poke all over the top of the cake with the end of a wooden spoon or a large straw, about an inch apart. Then let it cool completely.
In a large bowl add the white chocolate dry pudding mix and milk, whisk together until everything is dissolved. Continue to pour the pudding mixture over the top of the cake and spread it around with a spatula, try to get as much pudding into the holes. Place the cake in the refrigerator to chill for 30 minutes, until the pudding has set.
While the cake is chilling, get started on the whipped topping. In a large bowl add the heavy cream and vanilla extract, beat using an electric hand mixer until soft peaks form. Then add the powdered sugar and mix until stiff peaks form, about 5-6 minutes.
Once the whipped topping has thickened, spread it over the pudding layer to cover the entire cake surface. Top the cake with Easter sprinkles