Back To School Poke Cake 
Ingredients:
For the Cake:
1 box Funfetti cake mix (plus eggs, oil, and water as listed on the box)
1 cup rainbow sprinkles
For the Poke Filling:
1 (14 oz) can sweetened condensed milk
1 cup vanilla or white chocolate pudding (prepared from instant mix or store-bought)
1/2 teaspoon vanilla extract
For the Topping:
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1/4 cup rainbow sprinkles
Mini ABC letter sprinkles
Directions:
Preheat the oven to 350°F. Spray a 13×9-inch dish with baking spray.
Prepare the Funfetti cake mix according to package instructions, folding in the extra sprinkles.
Bake until a toothpick inserted in the center comes out clean, according to the package timing.
Let the cake cool for 10–15 minutes. Use the handle of a wooden spoon or a thick straw to poke holes all over the cake, about 1 inch apart.
In a bowl, whisk together the sweetened condensed milk, prepared pudding, and vanilla extract until smooth.
Pour the mixture slowly over the cake, letting it fill the holes. Use a spatula to spread it evenly across the top.
Chill the cake in the fridge for at least 1 hour to let the filling soak in.
Spread the whipped topping evenly over the chilled cake.
Decorate with rainbow sprinkles and mini ABC letter sprinkles.
Slice into squares and serve!
Recipe courtesy of Life and Sprinkels.com