1 box yellow cake mix with pudding
4 eggs
1/2 c. oil
1 can mandarin oranges
1 can crushed pineapple (20 oz. size)
1/2 c. chopped walnuts (optional)
1 box instant vanilla pudding (4 serving size)
1 c. Cool Whip or similar topping

Combine cake mix, eggs, oil and drained oranges. Add liquid from oranges.

Grease and flour 3 cake pans and set aside until batter is ready to divide equally into each pan.

Bake at 300 degrees until cake springs back at touch or begins pulling away from side of pan. Cool 10 minutes in pans and then remove. Thoroughly cool before icing.

ICING:

Mix the crushed pineapple (juice and pineapple) with the instant pudding. Stir in the Cool Whip and mix/stir until rather smooth.

Spread icing on each layer as you stack the cake. Complete icing the cake. You can sprinkle nuts on top or leave it alone. Keep in the refrigerator so icing won't run off the cake and pile up at the bottom.