1. Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9 by 13 inch baking dish with nonstick baking spray and set aside.

2. In a large mixing bowl, combine the white cake mix, eggs or egg whites, vegetable oil, and 1 cup of milk. Beat until the batter is smooth and fully combined.

3. Divide the batter evenly into three separate bowls. Add a small drop of gel food coloring to each bowl. Stir gently and add more coloring as needed until you achieve soft pastel shades.

4. Using a large spoon or ice cream scoop, drop spoonfuls of each colored batter randomly into the prepared baking dish. Rotate the colors to distribute them evenly.

5. Lightly swirl the batter with a knife to create a marbled effect. Be careful not to overmix or the colors may blend together too much.

6. Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out with just a few crumbs.

7. Allow the cake to cool until just slightly warm.

8. Using the handle of a wooden spoon or a dowel, poke holes across the surface of the cake. Push the handle about two thirds of the way down, spacing holes roughly one inch apart.

9. In a separate bowl, whisk the instant vanilla pudding mix with the remaining 2 cups of milk. Whisk for 1 to 2 minutes until slightly thickened.

10. Pour the pudding mixture evenly over the cake. Use an offset spatula to spread it gently, pressing lightly so it fills the holes.

11. Refrigerate the cake for 30 minutes to allow the pudding to set.

12. Spread the thawed whipped topping evenly over the chilled cake. Decorate with colorful sprinkles or Easter candies as desired.

Slice and serve chilled for best results.