Mix cake mix according to package directions and divide equally into 3 bowls (about 1 ½ cups of cake batter in each)

Add yellow food coloring to one of the bowls, and orange to another, the third will be left white.

Pour the yellow batter evenly across the bottom of your prepared pan and place in the freezer for 20 minutes. (make sure it is on a level surface)

Remove the pan from the freezer and pour the orange batter across the yellow layer and smooth it evenly across. Place the pan back in the freezer for another 20 minutes.

Remove from the freezer and spread the final white layer across the top of the orange layer.

Preheat your oven to 350.

Allow the pan of layered cake batter to sit at room temperature for about 30 minutes while your oven preheats.

Bake according to package directions.

While the cake is still warm use a chopstick or straw to poke holes in even rows about an inch apart all over the cake.

Pour the sweetened condensed milk over the top of the cake making sure to pour it into all the holes.

Cover the cake and place in in the refrigerator overnight. (at least 8 hours)

Before starting place a mixing bowl in the freezer for about 15 min, this helps the whipped cream whip up more easily.

In a separate mixing bowl cream together the powdered sugar, cream cheese and vanilla until creamy and well mixed.

Remove your chilled bowl from the freezer add in the cream and mix on medium speed for 1-2 minutes, increase the speed to high and continue mixing until stiff peaks form.

Add the cream cheese mixture into the whipped cream and beat on medium speed for 1-2 minutes or until well mixed.

Spread the topping across your refrigerated cake evenly. Sprinkle the top with candy corn. Cut into 12 pieces and serve chilled.