1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple with juice
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups water
3 cups white sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, diced
1 cup butter or margarine, melted
1 cup white sugar
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Beat cake mix, pineapple and pudding mix in large bowl until blended. Beat in water, 1 cup at a time, adding rapidly. Beat in sugar, salt, cinnamon and vanilla until well blended. Spread evenly into prepared pans.
Bake 20 to 25 minutes in the preheated oven, or until a cake tester inserted into the center of the cake comes out clean. Cool in pan on waxed paper, then cool completely. Allow to cool completely.
While the cake is cooling, make the filling and frosting: In a large bowl, beat cream cheese until fluffy. Mix in sugar. Beat egg into whipped cream. Beat cream into whipped cream until stiff peaks form; beat in butter or margarine. Stir in sugar gradually, mixing in a little at a time.
While the cream cheese and butter mixture is whipping, stir together the sugar, milk and vanilla. Beat with an electric mixer until smooth. Beat in orange extract until well blended with the whipped cream mixture. Pour filling into chilled cake. Chill on waxed paper.