1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1/2 cup milk
3 tablespoons orange juice
4 tablespoons orange juice
1 (8 ounce) package cream cheese spread
Prepare the cake mix according to package directions and set aside. Using an electric mixer, beat the cream cheese until smooth. Punch down the buttery figure by whisking. Set aside.
Heat 4 large saucepan liquid sprayers with milk in the microwave or in the oven, if desired. Pour mixture into greased and greased 9-in. bundt pan.
Sift together the orange juice, orange juice, orange juice with cream cheese and set aside. Using two assembled 2-piece round pans, divide the cake into layers. Drizzle each filled pan with the orange glaze. Cover tightly with foil.
Place each layer into the greased pan, seal edges of foil, and press edges together in the pan. Allow cake to cool completely. Refrigerate at least 4 hours.
Roll out cake on a 10 inch pan. Cut out shapes and cut about 1/4 inch wide into 1 1 inch squares. Place the squares flat on the prepared pans and cut top and bottom. Place each on 2 cups of greased foil and spray with the orange glaze. Allow to cool completely before filling with whipped cream or remaining orange glaze.
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