Prepare a nine-by-13-inch baking pan by spraying it with cooking spray, and set it aside. Preheat the oven to the temperature instructed on the cake mix.

Start by mixing up the cake mix, according to the instructions on the box.

Decide how many colors you want to have in your cake, and pour even amounts of the cake batter into that many bowls.

Using the food coloring, dye each bowl to your desired shade.

Plop the colored batters into the prepared baking pan by the spoonful, distributing them randomly to cover the bottom of the pan.

Once all the batter is in the pan, gently swirl the batter with a knife to integrate the colors a bit more. (Be careful not to do it so much that they mix into a solid, yucky shade.)

Bake the cake for the amount of time specified on the box, and remove it from the oven when a toothpick inserted in the center comes out clean.

Let the cake cool for about 10 minutes, and then, using the handle of a wooden spoon, poke holes all over the top of the cake, placing them about one inch apart.

In a bowl, whisk the pudding mix and milk together, and continue whisking until it just starts to thicken.

Pour the pudding on top of the cake, spreading it out evenly and letting it run down into the holes you created. (Some of it will stay on top, and that’s OK.)

Put the cake in the refrigerator for at least two hours.

Before serving, spread the entire container of whipped topping on top of the cake, and decorate with any sprinkles you would like to use. (I also colored my whipped topping with food coloring.)

Refrigerate any leftovers.