1. Prepare the Cake Batter: Creating a Colorful Canvas

1. Preheat Oven: Preheat your oven to the temperature specified on the cake mix box (usually 350°F or 175°C).
2. Grease Baking Dish: Grease a 9×13 inch baking dish with baking spray or butter.
3. Prepare Cake Mix: Prepare the white cake mix according to the directions on the box. This typically involves combining the cake mix with water, oil, and eggs.
4. Divide Batter: Divide the cake batter into 4 equal portions in separate bowls.
5. Color the Batter: Add a few drops of food coloring to each bowl, using a different color for each portion (blue, green, pink, and yellow). Stir each portion well until the color is evenly distributed.

2. Create the Colorful Design: A Swirl of Easter Hues

1. Drop Batter into Pan: Using a spoon, drop small dollops of each colored batter into the prepared baking dish. The recipe suggests leaving a few inches between the drops of one color, and then filling in the spaces with the remaining colors. Continue this process, layering the colors on top of each other.
   • Tip: The drops of batter will spread out in the greased dish, so work quickly.
2. Tap and Swirl: Once all the batter is in the pan, gently tap the baking dish on the counter a few times to help the batter settle and flatten slightly. Then, use a toothpick or skewer to gently swirl the colors together, creating a marbled effect.
   • Tip: Don’t over-swirl, or the colors will become muddy. Aim for distinct, visible swirls.

3. Bake the Cake: Achieving a Tender Crumb

1. Bake: Bake the cake according to the directions on the cake mix box, or until a toothpick inserted into the center comes out clean.
2. Cool Slightly: Let the cake cool in the baking dish for about 10 minutes.

4. Poke and Fill: Infusing with Creamy Pudding

1. Poke Holes: While the cake is still warm, use the handle end of a wooden spoon (or another similar tool) to poke holes all over the top of the cake, spacing them about 1 inch apart.
   • Tip: Make sure to poke the holes all the way down to the bottom of the pan.
2. Prepare Pudding: In a medium bowl, whisk together the instant white chocolate pudding mix and 3 ½ cups of cold milk until the pudding is dissolved and begins to thicken.
3. Pour Pudding: Before the pudding sets completely, pour it evenly over the warm cake, making sure to fill all the holes. Use a spatula to spread any remaining pudding over the top of the cake.
4. Chill: Place the cake in the refrigerator and let it chill for at least 2-3 hours, or until the pudding is fully set.

5. Make the Whipped Cream Topping: A Light and Fluffy Finish

1. Chill Bowl and Whisk: For best results, chill your mixing bowl and whisk attachment in the freezer for about 15 minutes before making the whipped cream.
2. Whip Cream: Pour the cold heavy cream into the chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form.
3. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
   • Tip: Be careful not to overwhip the cream, or it will become grainy.

6. Top and Serve: The Final Touches

1. Spread Whipped Cream: Once the cake is completely chilled and the pudding is set, spread the whipped cream evenly over the top.
2. Garnish: Decorate the cake with Easter-themed sprinkles, if desired.
3. Serve: Slice and serve the Easter Poke Cake chilled.