Preheat your oven according to the cake mix instructions, typically around 350°F (175°C).

In a large mixing bowl, prepare the cake batter by combining the cake mix with eggs, oil, and water as directed on the package.

Divide the batter evenly into four separate bowls and tint each with a different pastel food coloring until you achieve soft colors.

Grease four round baking pans and carefully pour each colored batter into its own pan.

Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the pans from the oven and let the cake layers cool completely on a wire rack before cutting into cubes.

In a mixing bowl, whisk together the instant pudding mixes with cold milk for about 2 minutes until the mixture thickens.

Once thickened, cover the bowl with plastic wrap and chill it in the refrigerator for about 10-15 minutes to achieve the perfect creamy consistency.

In a large trifle dish or individual cups, start layering your Easter Trifle Dessert.

Begin with a layer of pastel cake cubes, then add a generous layer of the thick pudding, followed by a layer of whipped topping.

Repeat the layering process until the dish is filled, ensuring to end with a delightful layer of whipped topping on top.

To add a festive touch, sprinkle mini chocolate eggs across the top of the whipped topping, followed by pastel sprinkles and edible flowers, if desired.

Cover the trifle with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Once chilled, remove the Easter Trifle Dessert from the refrigerator and present it at your gathering.

Garnish with additional decorations just before serving and scoop generous portions for guests.