Ingredients
°1 package (18.25 oz) yellow cake mix
°8 oz cream cheese
°1½ cups icing sugar
°1 can (20 oz) crushed pineapple (reserve juice)
°2 cans (8 oz) tangerines
°1 pack(3.5 oz) vanilla instant mix pudding
°1 container (8 oz) froz whip topping
* Methods :
Mix and bake cake mix according to package directions for two round layers. Letting layers cool, & divide each layer in half to have 4 layers. You can also divide into fewer layers according to your taste.
In bowl, whipping cream cheese to soft, then gradually stirring in icing sugar Stir in the pineapple (without juice) and the drained tangerines, reserving about 5 slices of tangerines to decorate the top of the cake. Stir in dry pudding mix. Stir in whipped topping. If the mixture seems too dry, add a little pineapple juice.
Place cake layer on cake plate, spread frosting. Place another layer on top of the first and top with more frosting. Repeat until all layers are used, spreading last piece of frosting over top and sides of cake, filling in any gaps. Decorate with the reserved mandarin slices. Refrigerate at least 2 hours before serving.
Enjoy !