Prepare two nine inch or two eight inch gluten free vanilla cakes using my Gluten Free Vanilla Cake Recipe.

Let the cakes cool completely. I like to make them the day before so they are ready to work with. After the cakes have cooled cut them in half with a cake cutter or knife.

In the bowl of a stand mixer add the cream cheese and beat until creamy, about 2-3 minutes. Add the sifted powdered sugar and beat until it begins to blend into the cream cheese. Add the juice from the crushed pineapple and beat until the mixture is smooth, about 3-4 minutes.

Add the drained mandarin oranges and instant pudding to the pineapple mixture and beat just until they are blended into the frosting.

Using a spatula fold the whipped cream into the pineapple mixture just until it's combined.

Place the first layer of the gluten free vanilla cake onto a cake stand or plate and add a generous amount of the frosting mixture. Continue layering the cake and the frosting mixture. Then spread the frosting mixture around the edges of the cake. 

Place the cake in the refrigerator for at least 4 hours before serving to set the frosting.

Store the cake in the refrigerator in a sealed container for up to 5 days.