Orange Pineapple Cake

[Carol87]

MANDARIN ORANGE CAKE WITH PINEAPPLE
TOPPING

1 box yellow cake mix
1/2 c. oil
4 eggs
11 oz. mandarin oranges, not drained

TOPPING:

1 (3 oz.) pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple
1 8-9 oz. container Cool Whip

Add oil, eggs and oranges with juice to cake mix; beat with electric mixer until orange slices are broken up and batter is fluffy, about 3 minutes. Bake in 3 greased and floured 8" round cake pans or a 13" x 9" pan at 350 degrees for 20 to 30 minutes. Cool.

Blend dry pudding mix with undrained pineapple. Fold in the Cool Whip. Use as frosting between layers and on top. Refrigerate for one hour before frosting cake. Keep cake refrigerated.

(Unless I make this for a group, I cut the recipe in half using a Jiffy cake mix. You can use any flavor instant pudding mix, I prefer banana cream.)