Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Set aside.

Prepare cake mix according to package directions. Divide the cake mix evenly into three separate bowls. Use gel food coloring in red and blue to tint two of the bowls of cake batter. Stir until each color is consistently distributed. Leave the other bowl of batter white. *See Note about the blue batter

Working quickly, spoon each color of cake batter into the greased baking dish. Try to keep the red and blue batter separated by only spooning the colored batter onto the white batter. Continue spooning the batter into the dish until all batter has been added. Bake for 25 minutes until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 10 minutes then use the handle end of a wooden spoon to poke holes about 1 1/2 inches apart all across the cake, poking about 3/4 of the way through the cake. Cool completely.

In a medium bowl, whisk together the milk and both boxes of pudding mix until the mixture is just slightly thickened. Pour pudding over the cool cake. Spread the remaining pudding over the top of the cake.

Refrigerate for 20 minutes until the pudding sets completely. Top with Cool Whip. Garnish with Patriotic red white and blue sprinkles or candies.