Ambrosia Cake

From the kitchen of:  Marilyn Groneman (actually on all recipes website)

INGREDIENTS:

• 1 (18.25 ounce) package yellow cake mix, make as instructed on package except use the pineapple juice  in the cake mix instead of water

• 8 ounces cream cheese

• 1 1/2 cups confectioners' sugar

• 1 (20 ounce) can crushed pineapple (juice was hopefully put in the cake)

• 2 (8 ounce) cans mandarin oranges, drained (the way we did it before didn't call for mandarin oranges, but this sounds intriguing....) (reserved mandarin orange slices for topping on cake)

• 1 (3.5 ounce) package instant vanilla pudding mix

• 1 (8 ounce) container frozen whipped topping, thawed

coconut to top the cake, along with sliced almondsINSTRUCTIONS:

1. I use a large cookie sheet  to bake the cake on, although it has a challenge with all the toppings that doesn't want to fit in the pan...maybe 2 cake pans would be better?. Or Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.

2. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.

3. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake.  Top cake with coconut and so Decorate with reserved mandarin orange slices. Refrigerate overnight before serving. (MOM_I don't think this is totally necessary though)