Preheat the oven to 350 degrees.

In a large bowl, combine cake mix, eggs, oil and water and mix thoroughly for 2 minutes with an electric or stand mixer.

Separate the batter into 4 equal parts in small bowls and add 1 drop of food coloring to each bowl to reach desired color.

In a greased, 9x13 pan, scoop small amounts of batter in alternating drops. Once all the batter is in the pan, use a toothpick to swirl gently to slightly combine the colors. Once through is enough, or the colors will become muddied.

Place in the oven and bake for 25-30 minutes, or until a toothpick comes out cleanly. Remove and set aside for a minute.

In a large bowl, combine the instant pudding and milk and whisk until it starts to thicken.

Immediately pour over the cake before it starts to set. Place in the refrigerator and allow to cool for up to 3 hours.

In a large bowl using an electric mixer, beat the heavy cream until soft peaks start to form.

Add the powdered sugar and vanilla and continue to beat until stiff peaks form.

Spread the whipped cream over the top of the entire cake and decorate as desired with colorful sprinkles.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.