Pig Pickin' Cake

Preheat the oven to 350°F. Lightly coat a 9x13-inch baking pan with baking spray; set aside.

Drain the mandarin oranges, reserving 1/2 cup of the liquid (discard the remaining liquid or reserve it for another use). Pat the drained mandarin oranges dry with paper towels and set aside.

Beat the cake mix, butter, eggs, orange extract (if using), and reserved 1/2 cup of mandarin orange liquid together in a large bowl with a hand mixer on medium-high speed until thickened and smooth, about 2 minutes. Using an offset spatula, spread half of the batter in the prepared baking pan in an even layer. Evenly sprinkle the drained and dried mandarin oranges on top of the batter, then spread the remaining batter evenly over the oranges in the pan.

Bake until a wooden pick inserted into the center of the cake comes out clean, about 25 minutes. Let cool completely in the pan on a wire rack, about 45 minutes.

To make the frosting, drain the can of crushed pineapple, discarding or reserving the juice for another purpose. Squeeze the crushed pineapple dry with paper towels.

Beat the cream cheese in a large bowl with a hand mixer on medium-high speed until smooth, 1 to 2 minutes. With the mixer on low, gradually add the heavy cream until combined and smooth, about 90 seconds. Add the powdered sugar and beat on medium-high until stiff peaks form, 1 to 2 minutes. Add the crushed pineapple and stir gently until evenly combined.

Spread the whipped cream frosting evenly over the cooled cake. Cover with plastic wrap and refrigerate until the frosting sets, at least 2 hours or up to 5 days. Garnish with drained mandarin oranges; slice and serve. Leftover cake can be kept in the refrigerator, covered with plastic wrap, for up to 5 days.