Preheat your oven according to the directions on the cake mix package, usually around 350°F (175°C). In a mixing bowl, combine the box white or yellow cake mix with the ingredients listed on the box, such as eggs, oil, and water. Stir until smooth, ensuring there are no lumps for a light, fluffy cake.

Once your batter is prepared, divide it evenly into four separate bowls. Add a few drops of pink, yellow, green, and blue food coloring to each bowl, mixing well until vibrant hues are achieved.

Pour each colored batter into separate, greased baking pans and bake for 12-15 minutes or until a toothpick comes out clean. Let the cake layers cool completely in the pans before transferring to a wire rack.

While the cake layers are cooling, whisk together the pudding mix with 4 cups of cold milk in a large mixing bowl until thickened, about 2 minutes. Refrigerate for at least 10 minutes.

Stir the thawed whipped topping gently to loosen its texture, making it easier to layer into your dessert.

In a clear trifle dish, start layering by cutting the cooled cake into cubes and placing a layer of cake at the bottom, followed by a layer of pudding and a scoop of whipped topping. Repeat until all ingredients are used, finishing with whipped topping.

Decorate the top with mini chocolate eggs, pastel sprinkles, and optional edible flowers for a festive touch.

Cover the trifle dish with plastic wrap and refrigerate for at least 1 hour before serving to allow layers to set.