Preheat your oven according to the cake mix package directions (usually 350°F). Combine cake mix with eggs, oil, and water; whisk until blended. Pour into greased baking pan, bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.

Divide cooled cake batter into four bowls. Add drops of pink, yellow, green, and blue food coloring to each, stirring gently until pastel. Avoid overmixing.

Pour colored batters into separate greased pans and bake at 350°F for 12-15 minutes. Cool completely before transferring to wire racks.

Cut cooled cake layers into 1-inch cubes. Place the cubes onto a platter, keeping colors organized for assembly.

Whisk together pudding mix and 4 cups milk for 2 minutes until thick. Refrigerate for at least 10 minutes to firm up.

Gently stir thawed whipped topping in a separate bowl to create a lighter texture.

In a trifle dish, layer cake cubes, pudding, and whipped topping, repeating until top. Finish with whipped topping for a stunning presentation.

Top with mini chocolate eggs and pastel sprinkles, adding edible flowers if desired. Cover and refrigerate for at least 1 hour before serving.