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

In a mixing bowl sift together the gluten free flour, baking powder, baking soda and salt. Set aside.

In the bowl of your stand mixer beat together the room temperature butter and granulated sugar until smooth. Add the egg whites, vanilla extract, almond extract, milk and sour cream. Blend the ingredients together. The mixture will be a bit lumpy.

Add the dry ingredients to the wet ingredients and beat together until mostly smooth. You may still have a few small butter lumps in the batter and that is fine.

Pour the cake batter into your 9x13 baking pan evenly.

Bake at 350 degrees for 30-35 minutes. The cake will be browned, pulled away from the edge of the cake pan and a toothpick inserted in the center will come out clean when it is done.

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 (if you want a pink tint to the cake, this step can be skipped if you don't want 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.