Preheat your oven to 350°F (175°C). Prepare the white cake mix according to the package instructions by adding eggs, oil, and water. Beat for 2 minutes until smooth and fluffy.

Divide the cake batter into bowls, adding gel food coloring and mixing gently until desired pastel hues are achieved.

In a prepared cake pan, dollop spoonfuls of colored batter and swirl gently with a knife to create a marbled effect. Bake for 25-30 minutes.

Remove from the oven and let cool in the pan for 15 minutes before turning the cake out onto a wire rack to cool completely.

Once cool, poke holes evenly across the cake with a wooden spoon to allow the pudding to infuse.

In a bowl, combine the pudding mix with milk and whisk for 2 minutes until smooth. Pour the mixture over the holes in the cake.

Cover the cake with plastic wrap and chill in the refrigerator for at least 2 hours.

Spread a layer of Cool Whip over the chilled cake evenly.

Sprinkle Easter-themed decorations on top for a festive touch.

Slice and serve the cake chilled to enjoy its creamy texture.