Preheat your oven to the temperature specified on the cake mix package, usually around 350°F (175°C). In a mixing bowl, combine the cake mix, eggs, oil, and water according to package instructions, ensuring a smooth batter.

Using gel food coloring, tint each bowl of batter a different pastel color—think soft pinks, yellows, greens, and blues. Start with a few drops and mix until you achieve your desired shade.

Pour each colored batter into greased pans, spreading it evenly. Bake for 25–30 minutes or until a toothpick comes out clean. Allow cakes to cool for 10 minutes before transferring to a wire rack.

In a large bowl, whisk together the instant pudding mixes with 4 cups of cold milk until thickened, about 2 minutes. Cover and refrigerate for at least 10 minutes.

Cut the cooled pastel cakes into small cubes. In a large trifle dish or individual cups, layer cake cubes, a spoonful of pudding, and whipped topping, repeating until all components are used.

Sprinkle mini chocolate eggs and pastel sprinkles on top, adding edible flowers for decoration. Chill assembled trifle in the refrigerator for at least one hour before serving.