Bake the cake in a 9×13 pan according to package directions.
Let it cool for 10–15 minutes.
Using the handle of a wooden spoon, poke holes evenly across the cake.
Dissolve jello in boiling water, then stir in cold water.
Pour jello gently over the cake, letting it seep into holes.
Refrigerate for at least 4 hours or overnight.
Top with whipped topping and decorate with sprinkles or Easter candy.
