Orange Pineapple Torte
1 Package (18 1/ Oz) Yellow Light Cake Mix
2 Packages (1 Oz,Each) Instant Vanilla Pudding Mix, Divided
4 Egg Whites
1 Cup Water
1/4 Cup Vegetable Oil
1/4 Tsp Baking Soda
1 Cup Milk
1 Carton (8 Oz) Frozen Whipped Topping, Thawed
1 Can(20 Oz) Unsweetened Crushed Pineapple, Well Drained
1 Can (11 Oz) Mandarin Oranges, Drained , Divided
In a mixing bowl, combine cake mix, one package of pudding mix, egg
whites, water, oil and baking soda. Beat on low speed for 1 minutes;
beat on medium for 4 minutes. Pour into two greased and floured 9"
round cake pans. Bake at 350 for 25-30 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes; remove
from pans to a wire rack to cool completely. For filling, combine
milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2
minutes. Fold in whipped topping. In a medium bowl, combine 1 1/2
cups pudding mixture with pineapple and half of the oranges. Slice
each cake layer in half horizontally. Spread pineapple mixture
between the layers. Frost top and sides of cake with remaining
pudding mixture. Garnish with remaining oranges.