Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Prepare the white cake mix according to the package instructions, then divide the batter into four equal portions and add different gel food coloring.

Spoon dollops of each colored batter into the baking dish and gently swirl the colors together. Bake for 25-30 minutes.

After baking, cool for 10 minutes, then poke holes at 1-inch intervals across the cake.

In a bowl, whisk together the instant white chocolate pudding and milk until thickened, then pour over the cool cake.

Refrigerate the cake for at least 2 hours to allow the pudding to set.

Whip heavy cream with powdered sugar until soft peaks form, then spread over the pudding layer.

Garnish with colorful Easter egg candies or Peeps before serving.