Sm. can mandarin oranges, reserve liquid
1 (18.25 oz.) pkg. yellow cake mix
4 eggs, slightly beaten
1 c. vegetable oil

FROSTING:

16 oz. can crushed pineapple, undrained
Sm. pkg. vanilla instant pudding mix
8 oz. Cool Whip

Cut mandarin oranges into small pieces. In a large bowl mix beaten eggs, cake mix, oil, oranges and reserved liquid. Pour batter into 9 x 13 inch pan. Bake at 350 degrees for 35 minutes. Cool completely.

FROSTING: Combine crushed pineapple with juice and instant vanilla pudding mix; fold in Cool Whip. Frost cooled cake. Serves 12.