20m
PREP TIME
40m
COOK TIME
208
CALORIES
8
INGREDIENTS
Ingredients 24 Servings
- step1
- 1 package (2-layer size) white cake mix
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 22 drops Blue McCormick® Neon Food Colors & Egg Dye, divided
- 7 drops Pink McCormick® Neon Food Colors & Egg Dye
- 6 cups milk
- 2 teaspoons McCormick® Raspberry Extract With Other Natural Flavors
-
3
packages
(4-serving size each)
white chocolate instant pudding mix
![substitution]( "substitution")
Substitutions available
- 3 packages (4-serving size each) cheesecake instant pudding mix
- 1 container (8 ounces) frozen whipped topping, thawed
INSTRUCTIONS
- 1 Preheat oven to 350°F. Prepare cake mix as directed on package, adding vanilla. Divide batter evenly into 2 bowls. Stir 15 drops blue food color into one bowl. Stir the remaining 7 drops blue food color and 7 drops pink food color into second bowl. Alternating colors, drop heaping spoonfuls of batter randomly into greased 13x9-inch baking dish.
- 2 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
- 3 Poke large holes all over cake using the end of a wooden spoon. After holes are made, mix milk and raspberry extract in large bowl. Add pudding mix; stir just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes.
- 4 Frost cake with whipped topping. Refrigerate at least 1 hour or until ready to serve.
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