1 pkg. yellow cake mix
4 eggs
3/4 c. Crisco oil
1 (11 oz.) can mandarin oranges with syrup

Combine above ingredients in large mixing bowl and beat 2 minutes on medium speed in mixer. Pour into 4 greased and floured 9-inch cake pans. (May also use 2 pans and split the layers.) Bake until toothpick comes out clean, approximately 15 minutes.

FILLING:

1 lg. (6 serving) pkg. vanilla instant pudding
1 (20 oz.) can chilled, crushed pineapple
1 (9 oz.) carton partially thawed Cool Whip

Mix dry pudding with pineapple, including juice, until smooth and slightly thickened. Fold in Cool Whip. Alternate cake and filling starting with cake and ending with filling. Top with chopped nuts, if desired. Refrigerate.