Preparation time: 35 minutes. Cooking time: 20 to 25 minutes. Oven temperature: 350 degrees. Serves: 10. (One 9 inch layer cake.)

1 pkg. (18.5 oz.) butter-recipe golden cake mix
4 eggs, room temp.
1 c. oil
1 can (11 oz.) mandarin orange slices, with juice

ICING:

1 pkg. (3 oz.) vanilla instant pudding mix
1 can (17 oz.) crushed pineapple, in its own juice
1 carton (12 oz.) whipped non-dairy topping

1. Line three 9-inch cake pans with foil. Grease well.

2. In a large mixing bowl, beat all cake ingredients at medium speed for 4 minutes. Pour into pans.

3. Bake at 350 degrees for 20 to 25 minutes until cake tests done. Cool cake in pans.

4. Invert one layer on large flat plate or cake platter. Peel off foil.

5. To prepare icing, in small mixing bowl, beat pudding and pineapple until thick. In a large bowl, spoon whipped non-dairy topping. Fold in pineapple mixture.

6. Ice top of each cake. Layer. Ice sides. Refrigerate cake until ready to serve.

TIPS: Be sure to line cake pans with foil and grease well as the batter will be very runny. This cake freezes well. For a special occasion, use another 11 ounce can mandarin oranges to decorate cake just before serving. Be sure oranges are well drained and dried before using.