1 pkg. yellow cake mix (butter cake mix with pudding)
1/2 c. oil
4 eggs
1 (11 oz.) can mandarin oranges
1/2 c. walnuts, chopped

FROSTING:

1 (20 oz.) can crushed pineapple with juice
1 (3 oz.) pkg. vanilla instant pudding
1 (8 oz.) tub Cool Whip, thawed
2 (9-inch) layer pans, greased

Prepare cake using oil, eggs and juice drained from oranges. Mix together until smooth. Stir in chopped nuts and oranges. Pour half in each pan. Bake in preheated 325 degree oven for 30 minutes or until dry on toothpick. Cool in pans on rack for 10 minutes. Remove from pans and cool completely on racks.

Place one layer on serving plate. Spread with 1/3 of frosting. Top with remaining layer. Frost tops and sides.

FROSTING: In medium bowl, stir together pineapple juice, package of pudding and fold in Cool Whip.