Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.

Prepare and bake my Gluten Free White Cake Recipe.

After the cake comes out of the oven let it cool for 8-10 minutes. Then using the end of a wooden spoon, a chopstick or anything else that will make a hole easily in the cake.

Poke holes in the cake about one inch apart until the entire cake is covered in holes. Let the cake finish cooling completely.

Prepare the instant vanilla pudding per the instructions on the box. Add 1-2 teaspoons beet powder or ground freeze dried strawberries for pink coloring.

Before the pudding mixture sets up pour over the cake evenly filling the holes poked into the cake.

Put the cake into the refrigerator to let the pudding set up completely.

Before serving the cake prepare the whipped cream topping. In the bowl of your stand mixer using the whisk attachment beat the heavy whipping cream, sifted powdered sugar and vanilla until stiff peaks begin to form.

Evenly spread the whipped cream topping onto the cake and then add the sprinkles on top.

Serve the cake immediately. Store the leftover cake in the refrigerator.