Unicorn Poke Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 15 oz white cake mix (about 1 box)
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 egg whites, room temperature
05 - Blue gel food coloring
06 - Purple gel food coloring
07 - Pink gel food coloring

→ For the Pudding Layer

08 - 6.8 oz french vanilla instant pudding mix (2 small boxes)
09 - 3 3/4 cups cold whole milk

→ For the Topping

10 - 8 oz whipped topping, thawed
11 - 2.82 oz unicorn sparkle candy sprinkles (about 1/2 cup)

# Instructions:

01 - Heat your oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick baking spray.
02 - In a medium mixing bowl, combine the cake mix, water, vegetable oil, and egg whites. Use a hand mixer on medium speed to mix everything together until completely smooth with no lumps.
03 - Split the cake batter evenly into three separate bowls. Use glass or disposable bowls since you'll be adding food coloring that might stain.
04 - Add 3 to 4 drops of blue gel food coloring to one bowl and stir until no streaks remain. Add 5 to 7 drops of purple gel coloring to the second bowl and stir well. Add 5 to 7 drops of pink gel coloring to the third bowl and stir until completely mixed. Adjust the number of drops based on how light or dark you want each color.
05 - Drop spoonfuls of each colored batter randomly into the prepared baking dish. Once all the batter is in the pan, use a toothpick or bamboo skewer to gently swirl the colors together, creating a marbled effect.
06 - Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Start checking at 22 minutes since ovens vary. Take it out and let it cool completely.
07 - Once the cake is completely cool, use the round end of a wooden spoon to poke holes all over the cake, spacing them about an inch apart.
08 - In a large bowl, whisk together the cold milk and pudding mix using a hand mixer on low speed or a whisk. Mix for about 2 to 3 minutes until the pudding starts to thicken up nicely.
09 - Spoon the pudding into all the holes you made until they're filled. Then spread the rest of the pudding evenly over the top of the cake using a spatula.
10 - Spoon the thawed whipped topping over the pudding layer and use a spatula to spread it smooth and even. Cover the cake and refrigerate for at least 1 hour to set everything.
11 - Take the cake out of the fridge and sprinkle about half a cup of the unicorn sparkle sprinkles all over the top. Cut into 15 slices (3 rows by 5 rows). Keep it refrigerated until you're ready to serve. Store any leftovers covered in the fridge for up to 3 days.

# Notes:

01 - This cake is best made a few hours ahead or even the night before so the pudding has time to soak into the cake.
02 - Use gel food coloring instead of liquid for brighter, more vibrant colors.
03 - The cake needs to be completely cool before poking holes, or the pudding will just melt into it.
04 - Unicorn sprinkles can be found at most craft stores or online - regular rainbow sprinkles work too!

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