Preheat your oven according to the instructions on the cake mix package, typically around 350°F (175°C). In a mixing bowl, prepare the cake batter according to package directions.

Divide the prepared batter into four bowls. Tint each portion using food coloring to achieve desired pastel shades.

Pour the colored batters into greased baking pans and bake for approximately 25-30 minutes until toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to wire rack to cool completely.

Once cooled, cut the cake layers into 1-inch cubes and set aside for layering.

Whisk together the instant pudding mix and cold milk in a mixing bowl for about 2 minutes until thickened. Cover and refrigerate for at least 10 minutes.

In another mixing bowl, gently loosen the thawed whipped topping and fold it to regain airiness.

In a large trifle dish, layer pastel cake cubes, thickened pudding, and whipped topping. Repeat layers and finish with whipped topping on top.

Decorate with mini chocolate eggs and pastel sprinkles. Optionally, add edible flowers for a festive touch.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.