• Preheat to 325 if using three 8x2 inch round pans like we did.  Preheat the oven to 350 degrees if using two 8x2 round pans.
• Grease and flour three 8 x 2 inch round pans. (You can also use two 8x2 inch round pans for thicker layers but we like the additional layer of filling that three cake layers allows.)
• In a separate bowl, add the flour, baking powder, salt and zest of 1 orange — whisk to blend and set aside.
• In another bowl, add the thawed orange juice concentrate, milk and orange extract.  Set aside.
• In the bowl of your mixer, add the butter and mix on medium speed until softened and smooth.  Gradually add the sugar and mix on medium speed for 4 to 5 minutes, until light and fluffy, a bit longer if using a hand mixer.
• Add the eggs 1 at a time, mixing after each until blended in.  
• Alternately, add the flour mixture (3 additions) and the milk (2 additions) beginning and ending with the dry ingredients.  You can also add orange coloring now, add just a little at a time so you can control the intensity of color.  Do not over mix the batter or mix above medium speed.  Scrape bottom and sides of bowl.  Pour into prepared pans,  smoothing the top of the cake batter with the back of a spoon.
• This recipe makes 6 cups batter

For the Cake Layers

• If using 3 cake pans bake at 325 degrees for 22 to 25 minutes. For 2 pans Bake at 350 degrees for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with only a few crumbs attached.  Let cool in pans 5-10 minutes then turn out.
• FOR CUPCAKES:  Bake at 350 degrees for 18 to 20 minutes. This will make 2 dozen plus cupcakes.

For the Pineapple and Cream Filling

• Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk fine also. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency.
• If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.
• Fold in crushed, drained, pineapple until well combined.
• For the Whipped Orange Mascarpone Frosting
• Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. 
• Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the whipped cream until stiff peaks form. (While beating, you can add drops of orange coloring gel if you like) This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.  
• In another bowl combine the mascarpone, powdered sugar and extract.  Beat until very smooth.  Fold the whipped cream into this mixture and frost.

Assembling the Cake

• 
  Place the first cake layer on your pedestal or cake base. Spread with pineapple and cream filling. It is thick enough that no dam is required, but I spread the filling about ½ inch from the edge of the cake.
• Place the second layer on top and repeat. Top with the third cake layer and spread the top with the pineapple and cream filling. I left about an inch of space around the filling which I later filled with my frosting border.
• Frost the cake with whipped Orange Mascarpone Frosting. This is a softer frosting with a whipped consistency. You may find it easier to pipe it on using a piping bag with the tip snipped away (or an icer tip) and then smooth over it with a bench scraper. This is what worked well for me.
• I piped a rosette border around the top edge of the cake using a 2D piping tip, and also piped a shell border using the 2D tip around the base of the cake.
• *Cake should be refrigerated until closer to the time of serving.