This is a moist, scrumptious cake! After reading reviews, I drained the pineapple as well as the oranges to keep the icing from being to wet and sliding off the cake. It was perfect! The only complaint I have is that the icing it a bit too sweet (and I like sweet stuff!). Other than that, a unique and delicious recipe!

Awsome Cake !!! .... and very easy to make. No changes made, perfect recipe as is...Thank You.

Sooo delicious! Easy to make too! It is easier to handle and cut though if you make sure to cool it overnight.

Great cake, didn't change a thing. I would suggest however, letting the frosting chill for about an hour or so before trying to frost the cake so that it doesn't run down the sides of the cake.

This recipe is great nice and light. To cut the amount of sugar in this recipe I didn't put the powder sugar in the icing and added some vanilla there is plenty of sugar in the pineapple juice. We also decided to make our own cool whip with heavy whipping cream in order to avoid buying the over processed cool whip they sell in the stores.

I made this cake for my husband's birthday and it was gone in no time! Everyone said it was the "best" cake I ever made. Already, requests for me to make this cake again have been made. Thanks for sharing, this one is a keeper!

Good recipe but not theee best recipe ever. My husband calls it the $10 cake.

Made this tonight for the second time. My son said he wants this cake from now on for his birthday. Like some of the other's I did not add the juice of the pineapple in the icing and it held up much better than when I added it the first time. Tastes just like ambrosia that my mom used to make. Thanks for the great recipe!!!!

This cake was wonderful! I made it for a friend's birthday. It was a HIT!!! I baked in 3- 9 inch pans. I reccommend draining the fruit and reserve it to add to frosting as needed. I also used the juice to brush on the cake layers as I assembled it. Really fabulous. It remind me of ambrosia also.

Loved it! The frosting was a little droopy. I would drain the pineapple first, and add the liquid til it gets about right. My layers were all poorly done, and my mom said I should have used dental floss, so I'll do that next time for sure. My daughter had it for her b-day, and didn't want to share. Making another for Easter! Yay!

As described by one of my husband's employees, who got to taste this cake, this cake is soooooooooo awesome. I made it for my twin's first birthday and it was a success! But I made it for the first time a week before my babies' birthday and everybody was impressed. Even my sister who's not really into sweets kept calling me everyday to see if I had any leftover cake. Instead of using the serving & scaling system I just quadrupled everything, but it was a huge mistake because I ended up with lots of frosting. Even then I did O.K. I used a 12X18 pan (which is huge) and still did four layers. I ended up with 2-16 oz containers of frosting, which I will be using later. Thanks, Glenda for such a delicious cake recipe!

Thak you, thank you Glenda for the post. I made very few changes, as I think it was nearly perfect on it's own. I used a butter cake mix instead of standard yellow (made with half butter & half applesauce), used fat & sugar free cheesecake pudding mix in the icing, reduced fat cream cheese and drained but reserved juices from the crushed pineapple to add back as needed. I topped it with chopped pecans and would decorate with coconut in the future too. My picky DH said it was "really good" and barely scraped any of the icing off. Guests couldn't get enough! I'll make this OFTEN!

I made this into a trifle because it was easier for me to do and my kids could help. I had a pile of navel oranges to use up, so I used them (sweetened with Splenda) instead of mandarin oranges. I drained the pineapple and blended the fruit in the food processor before adding it to the pudding layer. This recipe is delicious any way you style it. Light, citrusy and creamy with every bite!

This is delicious. I made a few changes. 1. added grated orange peel to cake mix 2. instead of just water I put in about 1/2 c or orange juice in cake mix 3. I drained some of the liquid from crushed pineapple--this made for a stiffer frosting. This is yummmmmmmmy

Great cake, will probably make it again. I made this for company and everyone enjoyed it, plus the presentation of this cake alone is great for when you are entertaining. It was a cold winter's night but this cake made it feel a bit summery inside our house - very light and refreshing. Also easy to make. Thanks for the recipe.

This recipe was fabulous! I did not add the cool whip to the cream cheese mixture until the very end. I used the cream cheese mixture as the filling and reserved about 1/2 or 2/3 cup of the filling and added the cool whip to that for the outside of the cake. There was more "fluffy" stuff to make the outside really pretty and it made the inside really rich and decadent. I also toasted some coconut flakes and sprinkled them on top.

Didn't have the mandarin oranges but was delicious anyway.

To DIE for!!! To make this an easy fix I made a regular cake, let it cool then put med chunks in bottom of cake pan and a layer of topping then another layer of cake and another layer of topping. Easier than layers, and easier to serve. I also tried it with coconut cream pudding instead of vanilla! Fabulous!