Instructions

1. 1

   Prepare the cake mix as directed on the package

2. 2

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

3. 3

   The oranges will be blended into small pieces

4. 4

   Bake in a 9x13 inch prepared oblong cake pan

5. 5

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

6. 6

   Pour the undrained crushed pineapple over the hot cake

7. 7

   Spread the pineapple evenly over the surface of the cake

8. 8

   Allow the cake to cool

9. 9

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

10. 10

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

11. 11

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

12. 12

    Place in the refrigerator for about 1 hour or more until it is more firm

13. 13

    Then remove and spread over top of the cake

14. 14

    Then spread the cool whip over the cake

15. 15

    Drain the second can of mandarin oranges

16. 16

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

17. 17

    Cover and refrigerate for at least another 1-2 hours before serving.

18. 18

    Store covered in the refrigerator.