Ingredients:
- 1 box yellow cake mix
- 2 cans (15 oz.) of mandarin oranges
- 20 oz. can crushed pineapple
- 1 box instant vanilla pudding- 4 serving size
- 1/2 cup cups cold milk, ½ slightly warmed
- 8 ounces cream cheese, softened completely (I use low fat)
- 8 oz. cool whip (I use low fat)
Instructions:
- Prepare the cake mix as directed on the package
- Add in one drained can of mandarin oranges as you mix the cake
- The oranges will be blended into small pieces
- Bake in a 9×13 inch prepared oblong cake pan
- After baking, while the cake is still warm, poke holes in the cake over the entire surface using a fork
- Pour the undrained crushed pineapple over the hot cake
- Spread the pineapple evenly over the surface of the cake
- Allow the cake to cool
- Mix cream cheese with the pudding mix and 1/2 cup warm milk
- After mixing together well, add gradually the cold milk while continuing to mix until well blended (easiest with an electric mixer)
- If you add the cold milk too quickly to the cream cheese, it will be lumpy Place in the refrigerator for about 1 hour or more until it is more firm
- Then remove and spread over top of the cake
- Then spread the cool whip over the cake
- Drain the second can of mandarin oranges
- Arrange the pieces over top of the cool whip in rows or another type of pretty design
- Cover and refrigerate for at least another 1-2 hours before serving.
- Store covered in the refrigerator.
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