1 box yellow or buttermilk cake mix
4 eggs
1/2 c. cooking oil
2 sm. cans mandarin oranges
1-2 tbsp. flour for altitude

FROSTING:

20 oz. can crushed pineapple
1 sm. box vanilla instant pudding mix
12-16 oz. Cool Whip or La Creme

Cake: Beat mix with eggs and oil. Mix in 1 can of oranges (juice and all) and one can drained. Beat again well. Pour into three 9 inch cake pans (floured and greased plus cut wax paper for pan bottoms). Bake at 350 degrees for 25-30 minutes.

Frosting: Mix pineapple (juice and all) with pudding mix. Stir in Cool Whip. Frost cooled cake. Store cake in refrigerator. Tastes even better if made in night before.