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 at 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.

Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.

Prepare and bake my Gluten Free White Cake Recipe.

After the cake comes out of the oven let it cool for 8-10 minutes. Then using the end of a wooden spoon, a chopstick or anything else that will make a hole easily in the cake.

Poke holes in the cake about one inch apart until the entire cake is covered in holes. Let the cake finish cooling completely.

Prepare the instant vanilla pudding per the instructions on the box. Add 1-2 teaspoons beet powder or ground freeze dried strawberries for pink coloring.

Before the pudding mixture sets up pour over the cake evenly filling the holes poked into the cake.

Put the cake into the refrigerator to let the pudding set up completely.

Before serving the cake prepare the whipped cream topping. In the bowl of your stand mixer using the whisk attachment beat the heavy whipping cream, sifted powdered sugar and vanilla until stiff peaks begin to form.

Evenly spread the whipped cream topping onto the cake and then add the sprinkles on top.

Serve the cake immediately. Store the leftover cake in the refrigerator.