Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. + cooling

YIELD: 16 servings.

Pineapple and mandarin oranges give this easy cake a refreshing, tropical twist. With cake mix and pudding mix as ingredients, it is a breeze to put together when you're short on prep time. Plus, it needs to chill before serving, so it's a perfect make-ahead dessert for potlucks and parties! —Rashanda Cobbins, Milwaukee, Wisconsin

Ingredients

1 can (11 ounces) mandarin oranges, undrained

1 package yellow cake mix (regular size)

1-1/4 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 can (20 ounces) crushed pineapple, well drained

8 ounces cream cheese, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

2 cups whipped topping

Directions

1. Drain mandarin oranges and reserve liquid. Add reserved liquid to a liquid measuring cup (there should be about 1/2 cup) and fill with water to measure 1 cup. Prepare cake mix according to package directions, using the juice and water mixture in place of the water called for on the package. Bake in two greased 9-in. round baking pans according to package directions. Cool for 10 minutes before removing from pans to wire racks to cool completely.

2. In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread 1 cup between cake layers.

3. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread on top and side of cake. Cover and refrigerate for 3 hours or overnight. Decorate with mandarin oranges prior to serving.

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