1 orange cake mix (if unavailable, substitute 1 white cake mix and
    add 1 to 2 teaspoons orange flavoring, depending on your taste)
1/2 cup sour cream
2 eggs
1 (21 ounce) can peach pie filling
1 (3 ounce) box instant vanilla pudding
8 ounces cream cheese
1 (20 ounce) can crushed pineapple
1 (8 ounce) container frozen whipped topping, thawed

For the crust: Combine cake mix, sour cream, eggs and peach filling with fork, and pour into an 18 x 13-inch jellyroll pan. Bake at 350 degrees F for approximately 20 to 30 minutes. Cool.

For topping: Beat pudding into cream cheese. Mix in pineapple. Fold in whipped topping. Spread on cake. Keep refrigerated until serving time.