8 1/4 oz. can crushed pineapple
11 oz. can mandarin oranges, undrained
1 pkg. white cake mix (Pillsbury Plus)
1 tsp. cinnamon
2 eggs

Heat oven to 350 degrees. Grease and flour 12 cup fluted tube pan. Reserve 3 tablespoon pineapple liquid for glaze. In large bowl, combine remaining pineapple and liquid with remaining cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees for 35 to 45 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely.

GLAZE:

1 1/2 c. sifted powdered sugar
3 tbsp. reserved pineapple liquid

In small bowl, blend glaze ingredients until smooth. Spoon over cake. 12 servings.