1 box yellow cake mix (18 oz.)
1 stick softened butter
1/2 c. orange juice
3 eggs
1 tsp. vanilla
1 can mandarin oranges (11 oz.)

Cream cake mix, butter, vanilla and orange juice. Add eggs (one at a time). Beat mixture 4 minutes. Drain oranges and add to batter. Beat until blended. Pour into greased and floured 9 1/2 x 13 inch pan. Bake 350 degrees, 30 minutes. Cool and frost.

FROSTING:

1 pkg. instant vanilla pudding (3 3/4 oz.)
1 can crushed pineapple (20 oz.)
1/2 c. powdered sugar
1 tsp. vanilla
1 container (4 1/2 oz.) non-dairy whipped topping

Drain pineapple (reserve juice). Mix pineapple juice and pudding mix. Add powdered sugar, vanilla and pineapple. Blend well. Fold in whipped topping. Spread on cooled cake.