Preheat the oven to 350°F.
Prepare the vanilla cake mix according to package instructions and bake in two 9-inch round cake pans.
Allow cakes to cool completely in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Once the cakes are cooled, place one layer on a serving plate.
Spread the softened vanilla ice cream evenly over the first cake layer.
Drizzle the orange juice over the ice cream layer.
Carefully place the orange sherbet on top of the vanilla ice cream, smoothing it out evenly.
Place the second cake layer on top of the orange sherbet.
In a mixing bowl, whip the heavy cream until soft peaks form.
Gradually add the powdered sugar, vanilla extract, and orange extract, continuing to whip until stiff peaks form.
Spread the whipped cream mixture over the top and sides of the entire cake.
If desired, sprinkle crushed orange-flavored candies on top for garnish.
Cover the cake with plastic wrap and freeze for at least 4 hours, or until firm.
Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly for easier slicing.