Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven to 350°F (175°C). Mix the white cake mix according to package instructions until lump-free.
- Divide the batter into four bowls and add food coloring to each, mixing until desired colors are achieved.
- Grease a 9x13 inch baking dish and drop spoonfuls of each colored batter randomly to create a patchwork effect.
- Gently swirl the colors together with a toothpick or knife to create a marbled effect, being careful not to over-mix.
- Bake for 25-30 minutes until a toothpick comes out clean. Cool in the pan for about 10 minutes.
- Poke holes in the top of the cool cake, spaced about an inch apart, to allow pudding to soak in.
- Whisk together pudding mix and milk until smooth, then pour over the cake, filling the holes for flavor infusion.
- Spread any remaining pudding on top, cover loosely with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Whip heavy cream and powdered sugar together until soft peaks form, then dollop over the chilled cake before serving.
- Decorate with sprinkles or candies just before serving for a festive touch.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze before adding whipped cream for up to 2 months.