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1
Place a rack in center of oven and preheat to 350F.
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2
Generously grease two 9-inch round cake pans.
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3
Dust with powdered cake mix.
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4
Shake excess into mixing bowl.
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5
Set the pans aside.
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6
Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.
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7
Scrape down sides of bowl.
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8
Beat at medium speed 2 to 3 minutes longer.
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9
Divide the batter between the two pans and place pans in oven side by side.
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10
Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.
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11
Remove racks from oven and cool on wire rack for 10 minutes.
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12
Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.
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13
While they are still warm, poke hole in the top of each layer with a wooden skewer.
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14
Pour the pineapple juice over the layers so that the cake soaks up all the juice.
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15
Let the layers cool for 30 minutes.
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16
Meanwhile, prepare the frosting.
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17
Put all frosting ingredients in a large mixing bowl.
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18
Stir until well combined and pudding is dissolved.
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19
Place one cake layer, right side up, onto a serving platter.
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20
Spread the top with frosting.
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21
Place second layer, right side up, on top of the first.
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22
Frost the top and sides of the cake.
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23
Store this cake, lightly covered in wax paper, in refrigerator, up to one week.
