#661 - Orange Cream Cake

(by Shirley McNevich)

1 - 18.25oz. box orange cake mix
1 - 3oz. box orange Jell-O
2 eggs
1/2 cup canola oil
1 1/2 cup cold water
Frosting: 4oz. softened Philadelphia cream cheese (1/2 of an 8oz. package), 3/4 cup orange juice, 1 - 3.25oz. box Jell-O vanilla INSTANT pudding, 1 TBSP white sugar, 1 - 8oz. can Dole crushed pineapple (drained), 1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, orange Jell-O, eggs, canola oil, and water--beat slowly until mixed, then beat 3 minutes until creamy. Pour batter into a 9 x 13 greased cake pan. Bake at 350 degrees for 30-35 minutes or until inserted toothpick comes out clean. Cool cake completely before frosting. Frosting: in a mixer add cream cheese and vanilla pudding mix--beat. Add orange juice--beat. Add white sugar--beat until smooth. Remove from mixer and fold in the drained crushed pineapple. Fold in the Cool Whip. Frost the cake and refrigerate overnight before serving. Keep refrigerated.