Preheat the oven to 350°F and grease an 8x8 baking pan. In a mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat until smooth, then pour the batter into the prepared pan.

Bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for 10 minutes.

Use the handle of a wooden spoon to poke holes evenly across the top of the cake, spacing them about 1 inch apart.

In a small bowl, dissolve the lemon gelatin in 1 cup boiling water, then stir in 1 cup cold water. Slowly pour the mixture over the cake, aiming for the holes.

In another small bowl, dissolve the orange gelatin in the remaining 1 cup boiling water, then stir in the remaining 1 cup cold water. Slowly pour this mixture over the cake as well.

Refrigerate the cake for at least 2 hours to let the gelatin set. Spread the whipped topping evenly over the surface, then scatter the candy corn pieces on top before serving.