Combine cake mix, oil, eggs and oranges; mix at medium speed 1 to 2 minutes. Spoon into 3 greased and floured cake pans. Bake at 325 for 15 to 20 minutes. Cool cake in pan for 10 minutes.
1 (20 oz.) crushed pineapple , undrained
1 T. sugar
1 (10 1/2) package cheesecake filling mix
1 (8 oz) carton sour cream
1 (9 oz.) container frozen whipped topping, thawed
Combine pineapple, sugar, cheesecake filling mix, and sour cream, stir till mixture thickens. Fold in whipped topping, mixing thoroughly. Spread frosting between layers and on top and sides of cake. Store in refrigerator.