Start by preheating your oven according to the instructions on the white cake mix package. Prepare the cake mix as directed, adding 2 teaspoons of vanilla extract for an extra flavor boost. Once mixed, pour the batter into a greased 9x13 inch baking pan.
Bake the cake in the preheated oven for the time specified on the package, usually around 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes.
Using a skewer or fork, poke holes all over the top of the cake. Make sure the holes are evenly distributed, as this will allow the filling to seep in beautifully.
In a mixing bowl, combine the sweetened condensed milk, vanilla pudding mix, and banana pudding mix. Whisk together until smooth. Gradually add in 4 cups of milk, whisking continuously until the mixture thickens. Divide this mixture into three separate bowls.
In the first bowl, add a few drops of bright green gel food coloring until you achieve your desired shade. In the second bowl, add purple gel food coloring, and in the third, add yellow gel food coloring. Mix until well combined.
Pour the green filling over the first third of the cake, the purple filling over the middle third, and the yellow filling over the last third. Allow the cake to sit for about 30 minutes so the fillings can soak in.
In a microwave-safe bowl, melt the white chocolate chips. Stir until smooth and then let it cool slightly. Fold in the whipped topping until well combined and fluffy.
Spread the white chocolate whipped topping mixture evenly over the top of the cake, covering all the colorful filling underneath.
Generously sprinkle green, yellow, and purple sprinkles over the top of the cake for that festive touch.
Refrigerate the cake for at least 2 hours, allowing it to set and the flavors to meld beautifully. Cut into squares and serve chilled. Enjoy your vibrant King Cake Poke Cake!
