Preheat oven to 350°F. Generously grease and flour a 10 or 12” fluted bundt pan. (You can also use the kind of cooking spray that has flour in it.)
Mix cake mix, pudding mix, eggs, almondmilk, and oil in a large bowl using a hand mixer. Beat about 1 minute, or until the mixture is combined.
Separate the mixture into 3 bowls. Color one of them red, one of them blue, and leave one white. Alternate dropping colors of batter into your pan to form a red, white, and blue cake.
Bake for about 35-45 minutes, or until a toothpick comes out clean. Let the cake sit sit in the pan to cool for about 15 minutes, then turn it out onto a plate to cool completely.
Make the frosting by whisking the milk into the powdered sugar. Drizzle on cake and sprinkle with sprinkles.
Store loosely covered at room temperature. Cake is good for up to 3 days.