1 box Duncan Hines butter cake mix
4 eggs
1/2 c. Crisco oil
1/2 c. marinated oranges
1 lg. carton extra creamy Cool Whip
1 pkg. vanilla instant pudding
1 c. flaked coconut
1 (12 oz.) can crushed pineapple, drained

Combine cake mix, eggs, oil and oranges; beat until well blended. Pour into three 9 inch pans or four 8 inch pans. Bake at 350 degrees for 15-17 minutes or until cake springs back when lightly touched. Cool in pans 15 minutes; remove from pans.

Filling: Mix together pudding, pineapple and Cool Whip. Put ingredients between layers and on top. Sprinkle coconut on top and between layers. Make in advance 24 hours before serving, so flavors will blend.