Baking Instructions

• Preheat the oven to a temperature specified on the box. Grease a 9×13 inches baking dish with baking spray and set aside.
• Prepare the cake mix according to the directions listed on the box.
• Divide the mixture into 4 equal portions and add a few drops of food coloring in each bowl, stirring well.
• Using a spoon, make small drops of each mixture in the bottom of the baking dish, ensuring to leave space between the drops.
• Continue adding the colored batter until the bottom of the pan is covered, then add another layer on top.
• Tap the baking dish on the counter to flatten, and swirl the colors slightly with a toothpick without overmixing.
• Bake as directed on the box.
• Once baked, let the cake sit at room temperature for about 10 minutes, and then poke holes all over the top with the handle end of a wooden spoon.
• Allow the cake to cool completely.
• In a bowl, whisk together the white chocolate pudding and milk until dissolved.
• Pour the pudding over the cooled cake, making sure to fill all the holes completely, then spread any remaining pudding on top.
• Place the cake in the fridge to set completely.
• Once set, top with whipped cream made by mixing chilled heavy cream and vanilla until soft peaks form, then add powdered sugar and mix until stiff peaks form.
• Spread whipped cream over the pudding layer and garnish with sprinkles before serving.
• Store in the fridge.