1 (18.25 ounce) package orange cake mix
2 liters pineapple tidbits
1/2 cup sour cream
1/2 cup rolled oats
Prepare and bake the mixture as directed on the package for a 9x13 inch pan, turning after 8 hours. Let stand at room temperature for 30 minutes or until cake springs back when lightly touched.
Spread softened cream over one layer of the cake. Let over a wire rack for 1 hour. Spread softened cream over second layer of cake and let set, then wipe with a paper towel.
Transfer the cake to a 9x13 inch baking pan. Using a long serrated knife, cut each layer into 4 wedges. Using a long serrated knife, cut each wedge into 6 wedges. Press mixture evenly into the bottom of the pan.
Bake in the preheated oven for 1 hour, or until a toothpick inserted comes out clean. Once done,, frost with a chocolate glaze.
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