Preheat your oven to the temperature specified on the cake mix package. In a large mixing bowl, combine the cake mix with eggs, oil, and water, following the package instructions. Blend the mixture using an electric mixer for about 2 minutes until smooth, then set it aside.

Divide the cake batter evenly into four separate bowls. Add a few drops of pink, yellow, green, and blue gel food coloring to each bowl and gently mix until you achieve desired pastel hues.

Grease your cake pans with cooking spray and pour each colored batter into separate pans, spreading evenly. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let them cool on a wire rack.

Once cooled, carefully remove the cake layers from the pans and cut each into 1-inch cubes.

In a large mixing bowl, whisk together the instant pudding mix and cold milk. Beat until thickened and free of lumps. Chill in the refrigerator for about 10 minutes to set.

Layer the trifle: start with cake cubes, then chilled pudding, followed by whipped topping. Repeat the layers until the dish is full, finishing with whipped topping.

Decorate with mini chocolate eggs and pastel sprinkles. Optionally add edible flowers. Cover with plastic wrap and refrigerate for at least 1 hour.