Preheat the oven to 350°F, and grease a 9×13 cake pan. Prepare the cake mix according to package directions.

Divide the mixture between 4 small bowls, and add 2 drops of food coloring to each bowl. Stir well to mix the color. (You should have 1 bowl of each color).

Add the batter to pastry bags, or use a spoon to add the batter to the pan. You’re going to do rows of colors, alternating the colors in each row. We did 5 rows, but you could do more, or less, depending on how you want the cake to look.

Transfer the pan to the oven, and bake according to package directions (we did 25 minutes), or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cake from the oven.

Use the end of a wooden spoon to poke holes all over the cake, about 1 inch apart. Prepare one box of pudding with 2 cups of milk in a medium bowl, and whisk for 2 minutes. Pour over cake, spreading it into the holes, and evenly on top of the cake.

Refrigerate for 1 hour. After 1 hour, prepare the next box of pudding with the remaining 2 cups of milk, and whisk for 2 minutes. Fold in the whipped topping, and spread over the cake.

Add half the sprinkles all over the cake and refrigerate for 2 hours. The sprinkles will dissolve a bit due to the moisture, but that’s ok because it’s what makes it colorful. Just add some more sprinkles right before cutting.

Cut the cake into 12 slices (or more if you want smaller pieces), and enjoy!