Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine the flour, sugar, baking powder, salt, milk, oil, eggs, and vanilla extract. Beat for about 2 minutes until smooth.

Divide the batter into three bowls and add food coloring; gently fold to combine.

Spoon the colored batters into the prepared baking dish and swirl with a knife.

Bake for 23-28 minutes or until a toothpick comes out clean. Cool completely.

Poke holes in the cake with a wooden spoon about an inch apart.

Whisk together the pudding mix and milk until thickened; pour over the cake.

Cover with plastic wrap and refrigerate for 60-90 minutes.

Beat heavy cream and sugar together until stiff peaks form for the topping.

Spread whipped cream over the pudding layer, then decorate with fruit and sprinkles.

Chill the cake for an additional 2 hours before serving.