Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
With a meat fork or wooden skewer, carefully poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator. Yield: 16 servings.