Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix with the required milk until smooth and well blended. Divide the batter into four separate bowls, adding different food coloring to each.

Grease the 9x13 inch baking dish. Pour the colored batter into the dish, swirl the colors together gently. Bake for 25-30 minutes, or until the cake springs back when lightly pressed. Cool in the pan for about 10 minutes.

Using the handle of a wooden spoon or a skewer, poke holes in the warm cake about an inch apart. This allows the filling to soak into the cake.

Whisk together instant pudding mix and milk until thickened. Pour this over the poked cake, ensuring it seeps into all holes. Cover with plastic wrap and refrigerate for at least 2 hours.

Whip heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the chilled pudding layer and decorate with sprinkles or edible glitter.

Slice into squares to serve. The colorful layers will be revealed. Optionally, serve with fresh fruit or a refreshing beverage.