Grease and flour (3) 9” round cake pans. Line bottoms of pans with parchment paper; set pans aside.

Preheat oven to 325°F.

Using the bowl of a countertop mixer, sift together the flour, sugar, baking powder, baking soda, salt and pudding mix; set aside.

In a separate bowl, whisk together the milk, vegetable oil, eggs and vanilla extract.

Pour liquid mixture into the bowl with dry ingredients; mix on low speed until well combined.

Add hot water; continue mixing on low speed until well combined.

Divide the batter evenly into 3 medium bowls. Add 1½ tsp yellow food coloring (or several drops of yellow food gel) to one bowl; stir until well combined. Add 1½ tsp orange food coloring (or several drops of orange food gel) to another bowl; stir until well combined. Leave last bowl uncolored.

Transfer batter into the 3 prepared cake pans.

Bake at 350°F for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cakes cool completely before frosting.

Using a countertop mixer, beat butter until light and fluffy (~3-4 minutes on medium speed).

Add pudding mix, vanilla extract and powdered sugar (1 cup at a time); mix well after each addition.

Add milk 1 Tbsp at a time, mixing well after each addition, until frosting reaches desired consistency.

Beat on medium-high speed for 3-4 minutes, or until fluffy.

Divide the frosting into 3 medium bowls. Add 1 tsp of yellow food coloring (or several drops of yellow food gel) to one bowl; stir until well combined. Add 1 tsp orange food coloring (or several drops of orange food gel) to another bowl; stir until well combined. Leave last bowl white.

Place yellow cake layer on a large platter. Spread yellow frosting on top and sides of this layer.

Place orange cake layer on top. Spread orange frosting on top and sides of this layer.

Finally, place white cake layer on top. Spread white frosting on top and sides of this layer.

Before serving, garnish top of cake with candy corn.