Prepare the cake mix as directed on the package

Add in one drained can of mandarin oranges as you mix the cake

The oranges will be blended into small pieces

Bake in a 9x13 inch prepared oblong cake pan

After baking, while the cake is still warm, poke holes in the cake over the entire surface using a fork

Pour the undrained crushed pineapple over the hot cake

Spread the pineapple evenly over the surface of the cake

Allow the cake to cool

Mix cream cheese with the pudding mix and 1/2 cup warm milk

After mixing together well, add gradually the cold milk while continuing to mix until well blended (easiest with an electric mixer)

If you add the cold milk too quickly to the cream cheese, it will be lumpy

Place in the refrigerator for about 1 hour or more until it is more firm

Then remove and spread over top of the cake

Then spread the cool whip over the cake

Drain the second can of mandarin oranges

Arrange the pieces over top of the cool whip in rows or another type of pretty design

Cover and refrigerate for at least another 1-2 hours before serving.

Store covered in the refrigerator.