Make the white cake mix according to the package instructions, using the specified eggs, oil, and water. Pour the batter into a greased 9x13-inch pan and spread it evenly.

Bake the cake until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes.

Using the handle of a wooden spoon, poke holes in the warm cake about 1 to 1.5 inches apart.

In a medium bowl, whisk the instant white chocolate pudding mix with the 2 cups cold milk until smooth. Let it sit for 2 minutes to thicken.

Divide the thickened pudding into four separate bowls and tint each bowl with food coloring.

Spoon or pipe the colored pudding into each hole, alternating colors to create a speckled, pastel pattern.

Refrigerate the cake for 30 minutes to set the pudding pockets.

While the cake chills, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Spread the whipped topping evenly over the cooled, pudding-filled cake and decorate as desired.

Slice into squares and enjoy chilled.