Preheat your oven to 350°F (175°C) and prepare the cake mix according to the package instructions. Divide the batter into four bowls, adding different gel food coloring to each.

Place the pans in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool completely before removing them from the pans.

In a mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes, until it thickens to a creamy consistency. Cover and refrigerate for about 10-15 minutes.

Cut the cooled cake into cubes and begin layering in a clear trifle dish. Start with cake cubes, then a layer of pudding, followed by whipped topping. Repeat until the dish is filled.

Decorate the top layer of whipped topping with mini chocolate eggs and pastel sprinkles. Add edible flowers just before serving for an elegant finish.