Million Dollar Cake

By JanetLynn198

Ingredients

• 1 pkg Pillsbury sugar-free yellow cake mix
• 3 eggs
• 3 tbsp oil
• pineapple juice
• 1 cup buttermilk
• 1 8oz pkg neufatchel cheese
• 1/2 cup powdered sugar
• 1/2 cup agave nectar
• 1 20oz can crushed pineapple in juice
• 1 pkg cheesecake flavor instant pudding (french vanilla or vanilla)
• 1 8oz container whipped topping, thawed
• 1 15oz can mandarin oranges, drained

Details

Servings 12
Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

1. Preheat oven to 325F. Prep two 8" cake pans. Grease and flour. Place the 3 tbsp oil in a 1/3 measuring cup. Open the pineapple and pour enough of the juice into measuring cup to make 1/3.

2. In a medium mixing bowl, add the oil/juice, eggs, buttermilk and cake mix. Beat on low just until the cake mix is moistened then beat on medium for 2-3 mins or until smooth.

3. Divide evenly between the pans and place on rack in middle of oven. Bake for 20-25 mins or until the probverbial toothpick comes out clean. Cool on wire rack for 10 mins, then remove from pans and finish cooling on wire rack.

4. While cake layers are cooking, make the icing.
In a large bowl beat the neufatchel cheese 'til light and fluffy, Add the powdered sugar and agave nectar and beat til smooth. Pour off any excess juice from the pineapple and add the pineapple to the bowl. Beat a minute or 2 then add the pudding mix. Beat 2-3 mins, then add the whipped topping. Again, beat 2-3 mins. Set aside 8 mandarin segments for garnish then add the rest of the can to the bowl. Beat just until all the segments are broken up but not into too small of pieces. Place in fridge to thicken up.

5. When cake layers are completely cool, cut each one in half, horizontally. Place a layer on your cake plate cut side up. Spread 1/4 the icing over the layer, bringing it just to the edge. Repeat with each layer. Garnish with the reserved mandarin slices. Keep in the refrigerator until time to serve.