Line a 15x10x1" jelly roll pan with aluminum foil.

Preheat oven to 350° F.

In a large mixing bowl combine the cake mix, eggs, and 6oz of the orange juice concentrate. Mix on low for 2 minutes.

Reserve 1/2 cup of batter and set aside.

Pour remaining batter into prepared jelly roll pan, refrigerate..

Place the reserved batter back into the mixing bowl. add the cream cheese, and the remaining 6 oz of orange juice concentrate. Mix on low for 2 minutes.

Remove jelly roll pan from refrigerator. Pour the cream cheese mixture on top of the other batter and spread to the edges.

Bake for about 25 minutes, until edge start to brown and center has set up.

Cool completely on wire rack.

Cut into squares but do not remove from pan yet! Refrigerate for at least 4 hours before removing from pan. Keep refrigerated until serving in an air tight container.