1 pkg. orange cake mix
1/4 c. cooking oil
4 eggs
1 (11 oz.) can mandarin oranges (including juice)

FROSTING:

1 (8 oz.) can crushed pineapple
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
1/3 c. orange juice
1 (8 oz.) carton whipped topping
1 c. pecans, chopped
Coconut (optional)

CAKE: Mix cake mix, oil and eggs well. Add oranges that have been mashed. Mix well. Bake in 350 degree oven for 25 minutes or until brown on top. Use a 9 x 13 inch pan.

FROSTING: Mix pineapple and pudding mix until smooth. Add orange juice. Fold in whipped topping. Spread on cooled cake and sprinkle with pecans. May add coconut.