1 pkg. (18 1/2 oz.) cake mix with pudding (yellow or lemon)
1/2 c. oil
4 eggs
1 can (11 oz.) Mandarin oranges, cut each piece in half (reserve liquid)
1/2 c. chopped walnuts

Grease 2 (9 inch) layer cake pans. Line bottom with wax paper. Grease again. Prepare cake mix using oil, eggs and juice from oranges. Stir in oranges and nuts. Divide evenly in prepared pans. Bake in preheated oven at 325 degrees for 25 minutes. Test with toothpick.

Cool on racks 10 minutes. Remove from pans, peel off paper and cool completely on racks. Spread 1/3 of frosting between layers. Frost tops and sides with remaining frosting.

PINEAPPLE FROSTING:

Stir together 20 ounce can crushed pineapple with juice and 1 package (4 ounce serving) vanilla instant pudding. Fold in 1 cup thawed frozen whipped topping.