1 (18 1/2 oz.) pkg. butter cake mix with pudding
1/2 c. oil
1/2 c. chopped walnuts
4 eggs
1 (11 oz.) can mandarin oranges

Grease two 9 inch pans. Line bottoms with waxed paper, grease again; set aside. Prepare cake mix according to package directions using oil, eggs, and juice drained from oranges. Stir in oranges and nuts. Spread in prepared pans. Bake at 325 degrees for 25 minutes or until done. Cool. Place one layer on plate. Spread with 1/3 frosting. Top with remaining layer and frost as normal.

FROSTING:

20 oz. can crushed pineapple in juice
1 (4 serving size) pkg. vanilla instant pudding
1 c. thawed frozen whipped topping

Stir together pineapple and vanilla pudding. Fold in whipped topping.