Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, water, oil, and egg whites as per the package instructions. Beat with an electric mixer on medium speed for about 2 minutes until smooth.

Pour the prepared cake batter into a greased 13x9 inch baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for about 15 minutes.

Poke holes all over the surface of the cake with a wooden spoon's handle, ensuring they are halfway through.

In a saucepan, bring 1 cup of water to a boil. Remove from heat and whisk in the lime jello until fully dissolved. Add 1 cup of cold water and stir to combine.

Pour the jello mixture into the holes created in the cake and let it absorb for about 20 minutes, then refrigerate overnight.

In a medium bowl, whisk together the Cool Whip and white chocolate pudding mix until creamy and combined.

Spread the Cool Whip mixture evenly over the cake after it has chilled and absorbed the jello.

Sprinkle the top with St. Patrick’s Day sprinkles, using a variety of green and gold for a festive touch.