Cake:

1 1/4 c. water
1 (3 oz.) box orange gelatin
1 pkg. Duncan Hines Orange Supreme cake mix
3 eggs
1/3 c. unsweetened applesauce

Preheat oven to 350°F. Spray two 8-inch cake pans with vegetable oil spray. Heat water in microwave on full power for 1 minute. Add gelatin to hot water, stirring until dissolved; refrigerate 10 minutes.

In large mixing bowl, using electric mixer, combine cake mix, cooled gelatin, eggs and applesauce; mix on low speed 30 seconds. Beat mixture on medium speed 2 minutes.

Pour batter into prepared pans.

Bake in a preheated 350°F oven for 30 to 35 minutes, or until cake tester comes out clean. Cool cakes in pans 15 minutes. Remove cake from pans and cool completely on racks.

Filling/Icing:

1 (8 oz.) pkg. regular cream cheese
1/2 c. sugar
1 (15 oz.) can crushed pineapple in its own juice, drained
1/2 c. orange juice
1 (5 oz.) box vanilla instant pudding mix
1 (8 oz.) container frozen, whipped topping, thawed

In large bowl, using electric mixer, cream together cream cheese and sugar. Add pineapple, orange juice, and pudding; mix on low speed. Fold in whipped topping until well-blended. Use mixture as filling between layers and as icing on top and sides. Refrigerate until serving.

Serves: 12.