CAKE:

1/2 tsp. butter flavoring
1 can mandarin oranges, juice and all
4 eggs
1/2 c. oil
1 yellow cake mix

ICING:

1 pkg. vanilla instant pudding
1 (20 oz.) crushed pineapple, juice and all
1 (8 oz.) whipped topping

Mix all cake ingredients together 2 minutes in mixer, use two 8x8 square pans or two 9 inch round pans. Bake at 325 degrees until cake leaves side of pan. Don't over cook.

ICING: Pour pudding into pineapple, stir until nearly set, add one 8 ounce tub whipping topping, stir well. Spread between layers and top and sides of cake.

Best if set 6 to 8 hours in refrigerate.