Preheat your oven to 350°F (or as directed on your cake mix box). Grease a 9x13-inch baking dish.

Prepare the boxed cake mix according to package instructions, incorporating eggs, oil, and water. Mix until smooth.

Divide the batter into three or four bowls. Add gel food coloring to each bowl and gently fold until combined.

Spoon the colored batters into the greased pan in alternating layers, then swirl with a knife for a marbled effect.

Bake for 28-32 minutes. Let the cake cool in the pan for 15-20 minutes before serving.

Poke holes with a wooden spoon handle in the cooled cake to allow pudding to seep in.

Whisk together the instant pudding mix and cold milk. Pour over the poked cake to fill the holes.

Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Spread a layer of Cool Whip on top and decorate with sprinkles or candies.

Slice and serve the cake to enjoy a vibrant spring dessert!