Ingredients
Scale
- 15.25 oz white cake mix
- 3 egg whites
- ½ cup vegetable oil
- ½ cup Greek yogurt
- ¾ cup whole milk
- Pink, yellow, and blue gel food coloring
- 5.1 oz instant vanilla pudding mix
- 2 ¾ cups whole milk (for pudding)
- 2 cups heavy cream (for topping)
- 3 tbsp granulated sugar
- 1 cup sweetened shredded coconut
- Optional: Easter sprinkles/candy
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine cake mix, egg whites, vegetable oil, Greek yogurt, and whole milk. Beat until blended.
- Divide batter into three bowls; add gel coloring to each for desired shades.
- Pour colored batter into a greased 9×13 inch baking pan in alternating layers; use a toothpick to swirl.
- Bake for about 25 minutes or until a toothpick comes out clean. Let cool completely.
- For the pudding filling, whisk together pudding mix and 2 ¾ cups of whole milk; let sit until thickened.
- Poke holes in the cooled cake and pour the pudding over it evenly.
- Whip heavy cream with sugar until stiff peaks form; spread over the cake and top with coconut and sprinkles.
- Chill in the fridge for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 297
- Sugar: 21g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg