Prepare and bake the yellow cake mix according to the package directions in a greased 9×13-inch pan. Allow the cake to cool completely in the pan for about 1 hour, then cut into 1-inch cubes.

In a large bowl, whisk the instant vanilla pudding mix and cold milk for about 2 minutes until it thickens. Refrigerate for approximately 5 minutes to set completely.

In a separate bowl, beat the cold heavy whipping cream on medium-high speed for 2 to 3 minutes. Once it starts thickening, add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.

Gently fold half of the whipped cream into the pudding mixture until streaky. Divide this mixture into two bowls, tint one bowl yellow with gel food coloring and the other orange.

In a trifle or clear glass bowl, layer one-third of the cake cubes, then spread a layer of orange pudding, add more cake, and then spread yellow pudding. Repeat layers again, finishing with whipped cream on top.

Cover and refrigerate the trifle for at least 2 hours. Before serving, garnish with candy corn and candy-coated chocolate candies.

Scoop down through all the layers with a large spoon to serve.

Store in the refrigerator for up to 3 days; flavors meld beautifully over time.