Cake made with yellow cake mix frosted with a mixture of cream cheese, orange and pineapple for a light and clean cake.
1 (18.25 oz) package yellow cake mix
8 ounces cream cheese
1 1/2 cups confectioners’ sugar
1 (20 ounces) can pineapple dipped in juice
2 cans (8 ounces) oranges, drained
1 deal (3.5 ounces) on vanilla pudding mix
1 container (8 ounces) whipped cream, thawed, frozen
Mix and bake cake together according to package setting for two 8-inch or 9-inch ball layers. Let the layers cool, then break each layer in half to get 4 layers.
In a giant bowl, beat cream cheese until soft, then gradually mix in confectioners’ sugar. Add the juiced pineapple and drained mandarin oranges, reserving about 5 mandarin orange slices to enhance the top of the cake. Mix the dry pudding mix. Fold the whipped topping.
Place one cake layer on a cake plate to lower the faces up; Unfold with frosting. Apply every other layer, turn side down on the first layer, and top with additional frosting. Repeat until all layers are used, spreading a little frosting over the top and sides of the cake. Garnish with preserved mandarin orange slices. Put it in the fridge a day before serving.