Preheat your oven to 350°F (175°C). In a mixing bowl, combine cake mix, eggs, oil, and water. Divide batter into four parts and add food coloring.

Pour colored batter into greased pans and bake for 25-30 minutes. Cool in pans briefly, then on a wire rack to cool completely.

Cut cooled cake into 1-inch cubes and set out on a platter.

Whisk pudding mix with cold milk for 2 minutes until thickened. Cover and refrigerate for at least 10 minutes.

Transfer thawed whipped topping to a bowl and stir gently to loosen.

Start layering in a trifle dish with cake cubes, then pudding, and whipped topping. Repeat until dish is full.

Decorate with mini chocolate eggs, pastel sprinkles, and edible flowers if desired.

Refrigerate for at least 1 hour before serving to allow flavors to meld.