Preheat your oven to 350°F (175°C). Prepare the white cake mix according to the package instructions, adding in the vanilla extract. Mix until smooth and set aside.

Divide the batter into two bowls. Add blue food color to one bowl and a mix of blue and pink to the other for a swirl effect.

Grease a 13x9-inch baking dish. Spoon the blue and pink batters alternately to create a marbled pattern and swirl with a knife.

Bake for 30 to 40 minutes. Once done, allow to cool for 10 minutes before transferring to a wire rack to cool completely.

Poke large holes all over the cooled cake with a wooden spoon, spaced about an inch apart.

In a bowl, whisk together milk and raspberry extract. Gradually add the pudding mix, stirring continuously until thickened.

Pour the pudding mixture over the cooled cake, ensuring it seeps into the holes evenly.

Frost the top with frozen whipped topping, smooth it evenly, and refrigerate for at least 1 hour before serving.