This is the only cake my husband will touch for Easter, no question!

1 box white cake mix
Water, oil, and eggs as required by cake mix
Pastel gel food coloring (pink, blue, yellow, etc.)
1 package instant vanilla pudding mix (3.4 oz)
2 cups cold milk
1 container Cool Whip (8 oz)
1 cup fresh strawberries, sliced
1/2 cup fresh blueberries
1/2 cup fresh raspberries

Prepare the white cake mix according to the package instructions.

Divide the batter evenly into separate bowls, depending on how many colors you want to use.

Add a few drops of pastel gel food coloring to each bowl and mix until the desired color is achieved.

Pour the colored batters into a greased cake pan, swirling them together gently with a knife to create a marbled effect.

Bake the cake according to the package instructions and let it cool slightly.

Using the handle of a wooden spoon, poke holes throughout the cake at about 1-inch intervals.

In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.

Pour the pudding mixture over the cake, ensuring it fills the holes.

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

Before serving, spread a layer of Cool Whip over the top of the cake.

Arrange the fresh strawberries, blueberries, and raspberries on top of the Cool Whip.

Keep the cake refrigerated until ready to serve.