Preparation Steps
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 9x13 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.