Preheat your oven according to the instructions on the box of cake mix. Prepare the cake mix as directed, using a large mixing bowl and an electric mixer for a smooth consistency. Once mixed, pour the batter into a greased baking pan, ensuring an even layer. Bake until a toothpick inserted comes out clean, typically about 25–30 minutes. Allow the cake to cool completely before cutting into cubes.

Divide the cooled cake batter into four separate bowls, aiming for even portions. Add a few drops of food coloring to each bowl, carefully mixing until you achieve vibrant pastel shades.

Pour each colored batter into separate greased pans, ensuring they are evenly distributed. Bake each layer for the same time as instructed on the cake mix box. Once baked, remove from the oven and allow them to cool completely.

In a large bowl, whisk together the pudding mixes and 4 cups of cold milk for about 2 minutes, until thickened and smooth. Cover and refrigerate the pudding to allow it to set for at least 10 minutes.

In a clear trifle dish, start assembling your Easter Trifle Dessert. Begin with a layer of pastel cake cubes, followed by a layer of pudding, then a dollop of whipped topping. Repeat until all ingredients are used, finishing with whipped topping.

Top your trifle with the remaining whipped topping and decorate with mini chocolate eggs and vibrant sprinkles.

Once fully assembled, cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.