Ingredients
1 (18.25 oz) package yellow cake mix
8 oz cream cheese
1 ½ cups confectioners’ sugar
1 (20 oz) can crushed pineapple (reserve juice)
2 (8 oz) cans mandarin oranges, drained
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
Instructions
Prepare the cake mix according to the package instructions for two round layers. Allow the layers to cool, then cut each one in half to create four layers. Adjust the number of layers to your preference.
In a large bowl, whip the cream cheese until smooth. Gradually blend in sifted confectioners’ sugar. Add the drained pineapple and mandarin oranges, setting aside about 5 mandarin slices for garnish. Incorporate the dry pudding mix and gently fold in the whipped topping. If the mixture appears too dry, add a small amount of pineapple juice.
Position one cake layer on a cake plate and spread frosting evenly over it. Add the second layer on top, applying more frosting. Continue this process until all layers are stacked, finishing with a coat of frosting on the top and sides, filling any gaps. Garnish with reserved mandarin orange slices. Refrigerate for a minimum of 2 hours before serving.