1 box yellow cake mix
1 pkg. Jello instant vanilla pudding
3 eggs
1/2 c. water
1/4 c. melted butter
1 can drained mandarin oranges

Mix all ingredients. Pour into floured cake pan. Bake on 350 degrees for 30-40 minutes. Cool thoroughly.

ICING FOR MANDARIN ORANGE CAKE:

1 lg. tub Cool Whip
1 sm. can pineapple, crushed and drained
1 (3 1/4 oz.) pkg. Jello instant vanilla pudding
Coconut and pecan pieces (optional)

Mix Cool Whip, pineapple and pudding mix together. May add coconut and pecan pieces if desired. Pour over cake. May be kept in refrigerator 1 to 2 weeks with a lid on it. This cake gets more moist every day but probably won't last very long if your family likes it as well as ours does!