Cake:

Cup of Yum
1. Preheat oven to 350°F.
2. Grease a 9x13 baking dish with baking spray and set aside.
3. Prepare cake mix as directed on the package, adding vanilla extract.
4. Divide the batter evenly into three bowls. Stir yellow food color into one bowl, orange food color into the second, and the other stays as it is.
5. Alternating colors from the three bowls, drop heaping spoonfuls of batter randomly into the prepared baking dish.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool for 10 minutes. Poke large holes all over the cake using the end of a wooden spoon.

Filling:

1. Add condensed milk and white chocolate to a medium bowl, microwave for 1 minute, and stir to combine until melted. If needed, microwave for 30 more seconds.
2. Pour the mixture evenly on top of the poked cake and into the holes.
3. Prepare the pudding mixtures per package directions. Pour vanilla pudding over the cake, filling the holes.
4. Next, let the cake cool to room temperature and add the pumpkin spice pudding in an even layer.
5. Refrigerate it for at least 6 hours.

Topping:

1. Frost cake with whipped topping. Garnish with candy corn. Refrigerate at least 1 hour or until ready to serve.