Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the box cake mix with the ingredients listed on the package, following the instructions closely.

Divide the prepared batter evenly into four separate bowls. Add a few drops of pink, yellow, green, and blue gel food coloring to each bowl, mixing thoroughly until you achieve vibrant pastel hues.

Pour each colored batter into separate greased cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

In a large mixing bowl, whisk together the pudding mix with cold milk for about 2 minutes until it thickens. Place the pudding in the refrigerator for 10 minutes to set.

Take your thawed whipped topping and gently stir it with a spatula until it's smooth and creamy.

In a clear trifle dish, begin layering the cake cubes, pudding, and whipped topping sequentially until the dish is full, finishing with whipped topping.

Sprinkle the top of the trifle with mini chocolate eggs and pastel sprinkles, and decorate with edible flowers if desired.

Cover the trifle with plastic wrap and place it in the refrigerator. Allow it to chill for at least 1 hour, or up to 24 hours.