1 pkg. Pillsbury Plus yellow cake mix
1 c. sour cream
3/4 c. orange juice
3 eggs
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 1/2 c. milk
1/2 c. raspberry preserves
1/2 c. apricot preserves
1 1/2 c. whipping cream or Cool Whip

Preheat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake pans. Combine the cake mix, sour cream, orange juice and eggs. Beat cake for 2 minutes at highest speed. Bake 25 to 30 minutes. Test with toothpick. Cool 10 minutes in pans.

Slice cake to make 4 layers. Combine pudding mix and milk. Spread first layer with raspberry preserves, place second layer on and spread with apricot preserves. Finally place last layer on and frost entire cake with whipped cream. Decorate with fresh raspberries and mandarin oranges. Refrigerate.