BATTER: :

1 box orange cake mix
1 (16 oz.) can Mandarin oranges with juice
1/2 c. oil
1/2 c. water
3 eggs

FIRST TOPPING:

1 (20 oz.) can crushed pineapple (with juice)
1 sm. (3.4 oz.) pkg. vanilla instant pudding

SECOND TOPPING:

1 (8 oz.) can Cool Whip (thawed enough to spread)
Chopped nuts
Mandarin oranges (sufficient for each slice of cake)

In mixer, beat the above batter ingredients for 2 minutes at medium speed. Put in greased 9x13-inch pan. Bake at 350 degrees for 33 minutes. Cool on rack.

When cool, cover with first topping (mixing all first topping ingredients together). Spread Cool Whip on first topping and sprinkle top with chopped nuts; garnish with Mandarin oranges. Cover with Saran Wrap until ready to use. This freezes well, too.