1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1 a cups confectioners’ sugar
1 (20 ounces) can crushed pineapple with
2 (8 ounces) cans of mandarin oranges, drained
1 (3.5 ounces) package instant vanilla
1 (8 ounces) container frozen whipped
Mix and bake cake mix as per package
instruction for two 8 or 9 inch round layers.
Let layers cool, and then split each layer in
half so as to have 4 layers. In a large bowl,
whip cream cheese until soft, and then
gradually mix in confectioners’ sugar. Stir in
the pineapple with juice and the drained
mandarin oranges, reserving about 5
mandarin orange slices to decorate the top
of the cake. Mix in the dry pudding mix. Fold in
the whipped topping. Place one cake layer
on a cake plate cut side up; spread with
frosting. Place another layer cut side down
on the first one, and top with more frosting.
Repeat until all layers are used, spreading
the last bit of frosting on top and sides of the cake.
Decorate with reserved mandarin orange
slices. Refrigerate overnight before serving.