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

FROSTING:

1 (20 oz.) can crushed pineapple
1 (4 serving size) pkg. vanilla instant pudding
1 (8 oz.) Cool Whip, thawed

Drain oranges; save juice. Mix cake mix, eggs, oil, and juice from oranges. Beat 2 minutes on medium speed. Stir in nuts and oranges. Pour into greased and floured 9 x 13 pan. Bake at 325 degrees for 35-40 minutes or until pick inserted into center comes out clean. Cool.

FROSTING: Stir together pineapple with juice and pudding mix. Fold in Cool Whip. Frost cake. Refrigerate at least 4 hours.