CAKE:

1 box yellow cake mix
1 (11 oz.) can mandarin oranges
3 eggs
3/4 c. oil

ICING:

1 (8 oz.) carton whipped topping
1 (8 oz.) can crushed pineapple
1 (4 oz.) pkg. instant vanilla pudding mix
1/4 c. pineapple juice

FILLING:

2 tbsp. melted butter
1/4 c. cornstarch
3/4 c. sugar
1/2 c. orange juice
1 tbsp. lemon juice
1 (8 oz.) can crushed pineapple
5 or 6 cherries, chopped (optional)
2 sliced bananas
1/2 c. chopped pecans

Combine all cake ingredients in large bowl of electric mixer and beat well for about 3 minutes. Scraping down sides. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Turn out onto wire rack to cool. Make filling. Combine cooled butter with cornstarch and sugar in small saucepan; stir in juices. Cook over low heat, stirring constantly, until thick. Remove from heat and add pineapple and other ingredients. Spread between layers of cooled cake. May cut layers horizontally to make 4 if desired. For icing: Drain pineapple using only the 1/4 cup. Beat all ingredients together, then use to frost cake on top and sides. Cover and chill at least 3 or 4 hours before serving. The longer it sits, the better it tastes! Serves 12.