1 box (2 layer) yellow cake mix
1 c. vegetable oil
4 eggs
1 (11 oz.) can mandarin oranges, undrained

FROSTING:

1 (20 oz.) can crushed pineapple, undrained
1 (3 3/4 oz.) instant vanilla pudding
1 (12 oz.) whipped cream, thawed
1 c. flaked coconut

Grease two 9 inch cake pans. Beat together cake mix, oil and eggs until mixture is well blended. Add oranges with juice; beat 2 minutes longer. Pour into pans and bake 25-30 minutes or until pick inserted in center comes out clean.

Meanwhile: Make frosting by mixing together in a large bow, pineapple with juice and instant pudding until thick. Fold in whipped cream and coconut (if desired). When cake is cool, ice like a normal 2 layer cake. Garnish with additional orange slices if desired. Keep cake refrigerated.