1 pkg. yellow cake mix
1/2 c. vegetable oil
1 c. mandarin oranges & juice
4 eggs

FROSTING:

1 (3 oz.) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple, drained
1 (16 oz.) carton Cool Whip
1/2 c. chopped pecans

Combine ingredients. Beat 2 minutes with mixer. Bake according to package directions in two 9 inch pans.

Mix instant pudding into Cool Whip. Fold in crushed pineapple and pecans. Frost cooked cake. Keep refrigerated.