1 (18 1/4-ounce) box yellow cake mix
1/2 cup oil
1 (11-ounce) can mandarin orange, undrained
Pineapple Cheesecake Frosting :
1 (20-ounce) can crushed pineapple, undrained
1 (10 1/2-ounce) box cheesecake filling mix
1 tablespoon sugar
1 (8-ounce) carton sour cream
1 (8-ounce) container whipped topping, thawed
Combine cake mix, oil, eggs, and oranges; mix at medium speed in electric mixer until almost smooth. Spoon into 2 greased and floured 8-inch cake pans. Bake at 325° for 25 minutes or until done. Cool cake in pans 10 minutes; remove from pans, and cool completely on racks. When very cool, split both layers. Spread frosting between layers, on top, and on side of cake. Store in refrigerator.
For Pineapple Cheesecake Frosting:
Combine pineapple, cheesecake filling mix, sugar, and sour cream. Stir until mixture thickens. Fold in Cool Whip, mixing thoroughly.
Some cake pans are coated so that they need little greasing. You can swipe some shortening over the inside with a folded-over paper towel, or brush with melted shortening. When using cooking spray, hold the pan over the inside of the dishwasher door and spray away. The dishwasher cleans itself.