Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly.

In a large mixing bowl, prepare the white cake mix according to package instructions. Divide the batter into four portions and add different colors of food coloring.

Carefully drop spoonfuls of the colored batter into the greased baking dish. Create a swirled pattern using a toothpick.

Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for about 10 minutes.

Poke holes across the surface of the cake using the handle of a wooden spoon, about an inch apart.

In a separate bowl, whisk together instant white chocolate pudding mix with 1¾ cups of cold milk until smooth, about 2 minutes. Pour over the warm cake.

Cover with plastic wrap and refrigerate for at least 2 hours until the pudding is set.

Whip the heavy cream with powdered sugar until stiff peaks form, then spread over the chilled cake.

Sprinkle on colorful Easter sprinkles before serving. Cut into squares and serve chilled.