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
