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)

Ready In 45 Minutes

Servings: 15

Cooking Instructions

Step 1

  • Prepare the cake mix as directed on the package
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Step 2

  • Add in one drained can of mandarin oranges as you mix the cake
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Step 3

  • The oranges will be blended into small pieces
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Step 4

  • Bake in a 9x13 inch prepared oblong cake pan
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Step 5

  • After baking, while the cake is still warm, poke holes in the cake over the entire surface using a fork

Step 6

  • Pour the undrained crushed pineapple over the hot cake
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Step 7

  • Spread the pineapple evenly over the surface of the cake
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Step 8

  • Allow the cake to cool

Step 9

  • Mix cream cheese with the pudding mix and 1/2 cup warm milk
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Step 10

  • After mixing together well, add gradually the cold milk while continuing to mix until well blended (easiest with an electric mixer)
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Step 11

  • If you add the cold milk too quickly to the cream cheese, it will be lumpy
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Step 12

  • Place in the refrigerator for about 1 hour or more until it is more firm
  • Length: 60 minutes

Step 13

  • Then remove and spread over top of the cake
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Step 14

  • Then spread the cool whip over the cake
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Step 15

  • Drain the second can of mandarin oranges
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Step 16

  • Arrange the pieces over top of the cool whip in rows or another type of pretty design

Step 17

  • Cover and refrigerate for at least another 1-2 hours before serving.
  • Length: 120 minutes

Step 18

  • Store covered in the refrigerator.