1 pkg. yellow cake mix
1/2 c. salad oil
4 eggs
1 (11 oz.) can mandarin oranges, undrained
Pineapple cheesecake frosting

Combine cake mix, oil, eggs and oranges; mix at medium speed of electric mixer 1 to 2 minutes or until almost smooth. Spoon into 3 greased and floured 9 inch cake pans. Bake at 325 degrees for 15 to 20 minutes or until done. Cool cake in pans for 10 minutes; remove from pans and cool completely on wire racks. Spread frosting between layer and on top and sides of cake. Store in refrigerator. Yield one 9 inch layer cake.

PINEAPPLE CHEESECAKE FROSTING:

1 (20 oz.) can crushed pineapple, undrained
1 tbsp. sugar
1 (10 1/2 oz.) pkg. cheesecake mix (Royal or Jello) DO NOT use the graham cracker mix included in package. Save for another recipe.
1 (8 oz.) sour cream
1 (9 oz.) container Cool Whip, thawed

Combine pineapple, sugar, filling from cheesecake mix, and sour cream; stir until mixture thickens. Fold in whipped topping, mixing thoroughly. Yield: enough for one 3 layer cake.