Funfetti Birthday Poke Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 60 g rainbow sprinkles, save some more for after
02 - 432 g boxed vanilla cake mix

→ Pudding Layer

03 - 625 ml whole milk
04 - 2 packs (96 g each) quick vanilla pudding mix

→ Topping

05 - 950 ml whipped frozen topping

# Instructions:

01 - Cut yourself a slice after it chills. Pop any leftovers in the fridge with a cover.
02 - Toss those extra rainbow sprinkles on top. Stick the pan in the fridge for half an hour or so to firm up.
03 - Spread the fluffy topping all over. Want to get fancy? Pipe on swirls, too.
04 - Whip the last 96 g pudding with 250 ml milk just until it’s starting to thicken, not all the way. Gently fold in the frozen whipped topping.
05 - Pipe or spoon pudding right into all the poked holes. Smooth the rest over the surface.
06 - Stir together 96 g of pudding mix with 375 ml milk. Whisk just till it looks thick but can still pour.
07 - Take a wide chopstick or the end of a spoon and poke chunky holes all over the cake after it cools down.
08 - Pour your batter into a 33 x 23 cm pan. Bake it just like the box says. Let it cool off all the way.
09 - Make the cake following the box instructions. Fold in 60 g of sprinkles at the end, gently.
10 - Turn on your oven just the way your cake mix box tells you.

# Notes:

01 - A piping bag does a great job of squeezing pudding deep into all those holes, so your cake stays soft.
02 - Got a favorite homemade vanilla cake? Go with that instead of the box.
03 - Change up the flavors by using other types of instant pudding.
04 - Keep leftover cake chilled for about five days or stash slices in the freezer for as long as three months.

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