Preheat oven to 350°. Spray your large cookie pan with non-stick cooking spray and set it aside.

Make the white cake mix according to package directions substituting half of the water for fresh squeezed orange juice. Mix 2 Tablespoons of orange zest into the batter and pour it into your pan, smoothing the batter evenly. Bake 16-20 minutes until the cake is cooked through and the top is lightly golden brown. Set aside to cool to room temperature.

Meanwhile, in a large bowl, beat the cream cheese, sweetened condensed milk, 1/2 c. freshly squeezed orange juice, 3 Tablespoons orange zest and 1 Tablespoon vanilla. Pour the mixture over the cooled cake and spread evenly.

In a separate bowl, beat the cream, powdered sugar and 1 Tablespoon vanilla until medium peaks form. Spread whipped cream over the cream cheese mixture. Top with orange zest and serve immediately or store refrigerated for up to 6 hours.