1 (18 1/4 ounce) package yellow cake mix

3 eggs (or as called for by your cake mix)

1/3 cup oil (or as called for by your cake mix)

1 1/3 cups water (or as called for by your cake mix)

8 ounces cream cheese

1 1/2 cups confectioners’ sugar

1 (20 ounce) can crushed pineapple in juice

2 (8 ounce) cans mandarin oranges, drained

1 (3 1/2 ounce) package vanilla instant pudding mix

1 (8 ounce) container frozen whipped topping, thawed


1 Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers.

2 Let layers cool, and then split each layer in half so as to have 4 layers.

3 In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners’ sugar.

4 Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake.

5 Mix in the dry pudding mix.

6 Fold in the whipped topping.

7 Place one cake layer on a cake plate cut side up; spread with frosting.

8 Place another layer cut side down on the first one, and top with more frosting.

9 Repeat until all layers are used, spreading last bit of frosting on top and sides of cake.

10 Decorate with reserved mandarin orange slices.

11 Refrigerate overnight before serving.