Orange Pineapple Torte

Ingredients

• 0.3 teaspoon baking soda 
• 11 ounces mandarin oranges divided drained canned
• 0.3 cup canola oil 
• 4  egg whites 
• 1 cup skim milk fat-free cold
• 12 servings mint leaves fresh
• 2 ounce vanilla pudding mix sugar-free instant divided
• 20 ounces pineapple unsweetened crushed drained well canned
• 1 cup water 
• 8 ounces non-dairy whipped topping frozen thawed reduced-fat
• 1 package cake mix yellow (regular size)

Equipment

• bowl
• oven
• whisk
• baking pan
• toothpicks

Directions

1. In a large bowl, combine the cake mix, one package of pudding mix, egg whites, water, oil and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into two greased and floured 9-in. round baking pans.
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For filling, whisk milk and remaining pudding mix for 2 minutes; let stand for 2 minutes (mixture will be thick). Fold in whipped topping. In a small bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges.
5. Cut each cake horizontally into two layers; top with a third of pineapple mixture. Repeat layers twice. Top with the remaining layer. Frost top and sides of cake with remaining pudding mixture. Store in the refrigerator.
6. Garnish with remaining oranges and mint if desired.