CAKE:

1 (18 1/2 oz.) pkg. butter flavor cake mix with pudding
1/2 c. oil
4 eggs
1 (11 oz.) can mandarin oranges
1/2 c. chopped walnuts

Grease two 9-inch layer cake pans. Line bottoms with wax paper, grease again. Set aside.

Prepare cake mix according to package directions using oil, eggs, and juice drained from oranges. Stir in oranges and nuts. Spread evenly in prepared pans. Bake in preheated 325 degree oven for 25 minutes or until pick inserted in center comes out clean.

Cool in pans on rack 10 minutes. Remove from pans; peel off paper, cool completely on racks. Place one layer on serving plate. Spread with 1/3 frosting. Top with remaining layer; frost top and sides.

FROSTING:

In medium bowl, stir together 1 (20 oz.) can crushed pineapple with juice and 1 (4 serving) package vanilla instant pudding. Fold in 1 cup thawed frozen whipped topping.