Step 1: Prep the Oven and Pan

1. Preheat the oven to the temperature specified on the cake mix box (usually 350°F/175°C).

2. Grease a 9×13-inch baking dish with baking spray or butter and flour, ensuring all sides are coated.

   • Tip: Use a glass or metal pan for even baking. Spray generously to prevent sticking.

Step 2: Mix the Cake Batter

1. Prepare the white cake mix according to box instructions (typically mixing eggs, water, and oil with the mix).

2. Beat with a hand mixer or whisk until smooth, following box timing (usually 2 minutes).

   • Tip: Mix just until combined to keep the cake fluffy. Scrape the bowl to ensure no lumps.

Step 3: Create Colored Batters

1. Divide the batter into three equal portions (about 1 ½ cups each) in separate bowls.

2. Leave one portion plain (white).

3. Add a few drops of red food coloring to the second portion, stirring until the color is even.

4. Add a few drops of blue food coloring to the third portion, stirring until fully mixed.

   • Tip: Start with 2-3 drops of gel coloring and add more for desired vibrancy. Stir gently to avoid overmixing.

Step 4: Layer the Batter

1. Using a ¼-cup measuring cup, drop spoonfuls of plain batter into the greased baking dish, spacing drops a few inches apart.

2. Using a separate scoop, drop red batter between plain drops.

3. Using a third scoop, drop blue batter between the other colors.

4. Continue layering all three batters, dropping randomly until all batter is used. The drops will spread slightly.

5. Tap the pan gently on the counter to flatten the surface. Use a toothpick to swirl colors lightly for a marbled effect, but don’t overmix.

   • Tip: Work quickly to prevent spreading. Swirl just 2-3 times to keep colors distinct.

Step 5: Bake the Cake

1. Bake according to box instructions (usually 25-35 minutes at 350°F) or until a toothpick inserted in the center comes out clean.

2. Cool the cake in the pan at room temperature for 10 minutes.

   • Tip: Check doneness early to avoid overbaking. If browning too fast, cover with foil.

Step 6: Poke the Cake

1. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart, going nearly to the bottom.

2. Allow the cake to cool completely in the pan (about 1 hour).

   • Tip: Space holes evenly for uniform pudding distribution. A round spoon handle makes perfect holes.

Step 7: Add Pudding Layer

1. In a large bowl, whisk 2 boxes of instant cheesecake pudding mix with 3 ½ cups milk until smooth and dissolved (about 2 minutes).

2. Before the pudding sets, pour it over the cooled cake, aiming to fill the holes. Spread any remaining pudding evenly on top.

3. Refrigerate the cake for 1-2 hours to set the pudding fully.

   • Tip: Pour slowly to ensure holes are filled. Use a spatula to smooth the top layer.

Step 8: Make Whipped Cream

1. In a chilled bowl, beat 2 ½ cups heavy cream and 1 tsp vanilla extract with a hand mixer on medium speed until soft peaks form.

2. Add ¼ cup powdered sugar (or more to taste) and beat until stiff peaks form (about 3-4 minutes).

   • Tip: Chill the bowl and whisk for faster whipping. Stop when peaks hold their shape to avoid curdling.

Step 9: Top and Garnish

1. Spread whipped cream evenly over the set pudding layer.

2. Sprinkle red, white, and blue sprinkles or star-shaped sprinkles on top for a festive finish.

3. Refrigerate until ready to serve.

   • Tip: Add sprinkles just before serving to prevent bleeding. Use a spatula for a smooth whipped cream layer.

Step 10: Serve

1. Slice into squares and serve chilled for a refreshing treat.

   • Tip: Wipe the knife between cuts for neat slices. Serve on patriotic plates for extra flair.