Preheat your oven to 350°F (175°C) and grease four 9-inch round cake pans. Prepare the cake mix according to package instructions.

Divide the batter evenly into four bowls and add food coloring to each bowl. Mix until colors are vibrant.

Pour each colored batter into the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the pudding by whisking together the pudding mix and cold milk. Beat until thickened and refrigerate for at least 10 minutes.

Loosen the thawed whipped topping in a mixing bowl with a spatula.

Cut the cooled cakes into uniform cubes, about 1-inch in size.

In a trifle dish, layer the cake cubes, pudding, and whipped topping, repeating until all ingredients are used.

Top with mini chocolate eggs, sprinkles, and edible flowers before serving.

Chill the assembled trifle for at least one hour before serving.