Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing or lining it with parchment paper.

In a large mixing bowl, combine the white cake mix, eggs, oil, and water according to the package instructions. Mix on medium speed for about 2 minutes until smooth.

Divide the batter into 3–4 smaller bowls and add gel food coloring to each, stirring gently to achieve desired pastel shades.

Spoon the colored batters into the prepared baking dish, alternating colors. Gently swirl with a knife to create a marbled effect. Bake for 28–32 minutes.

Allow the cake to cool in the pan for 15–20 minutes, then poke holes about an inch apart using a wooden spoon handle.

In a mixing bowl, whisk together instant vanilla pudding mix and cold milk until thickened. Pour this over the cake, ensuring it seeps into the holes.

Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Spread a layer of Cool Whip over the chilled cake and get creative with your presentation.

If desired, add Easter-themed sprinkles or fresh fruit on top just before serving.

Serve the cake cold by slicing it into squares and enjoying the vibrant layers.