1 pkg. Yellow Cake Mix
3/4 c. salad oil
4 eggs
1 (11 oz.) can mandarin oranges
1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. vanilla instant pudding
1 large container of Cool Whip

Preheat oven to 350 degrees, grease and flour two 8 inch cake pans. In large bowl place the cake mix, eggs, oil and juice from mandarin oranges. Beat on low speed for 2 minutes. Fold in oranges. Pour cake mixture evenly into cake pans. Bake 20 to 30 minutes. Cool for five minutes. When cooled turn out onto two separate plates. Mix crushed pineapple and instant pudding together. Frost top of layers. Refrigerate for two hours. Place one layer on top of the other and frost entire cake with cool whip. Refrigerate until ready to serve.