Funfetti Birthday Poke Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 432 g vanilla cake mix
02 - 60 g rainbow sprinkles, plus extra for decoration

→ Pudding Layer

03 - 2 x 96 g packages vanilla instant pudding
04 - 625 ml whole milk

→ Topping

05 - 950 ml frozen whipped topping

# Instructions:

01 - Preheat the oven following the instructions on the vanilla cake mix packaging.
02 - Mix vanilla cake batter according to package directions. Gently fold in 60 g rainbow sprinkles.
03 - Pour batter into a prepared 33 x 23 cm cake pan. Bake as instructed on the cake mix package. Allow cake to cool completely.
04 - Using the end of a wooden spoon or similar tool, poke holes approximately 1.25 cm wide throughout the cooled cake surface.
05 - Whisk 96 g vanilla instant pudding with 375 ml milk until beginning to thicken but still pourable.
06 - Using a small piping bag or spoon, fill each hole with pudding. Spread any remaining pudding evenly over the cake surface.
07 - Whisk remaining 96 g vanilla instant pudding with 250 ml milk until slightly thickened. Gently fold in 950 ml whipped topping.
08 - Spread the whipped topping mixture evenly over the cake. Reserve some for piping additional swirls if desired.
09 - Scatter additional rainbow sprinkles over the surface. Refrigerate for at least 30 minutes to allow the pudding to set.
10 - Slice chilled cake and serve as desired. Store leftovers covered in the refrigerator.

# Notes:

01 - Utilize a piping bag to accurately fill holes with pudding for a moister crumb.
02 - Use your preferred white cake formula for a scratch-baked alternative.
03 - Flavour combinations can be altered by changing the pudding variety.
04 - Store remaining cake in the refrigerator for up to five days or freeze for up to three months.

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