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

ICING:

1 pkg. (3 1/2 oz.) vanilla instant pudding
1 can (12 oz.) crushed pineapple in own juice
1 (12 oz.) Cool Whip

Line 3 (9 inch) pans with foil. Grease well. (Batter is very runny, this step is important.) Beat in large bowl all cake ingredients on medium speed 4 minutes. Pour into pans. Bake at 350 degrees for 20 to 25 minutes or until done. Cool in pans. Place 1 cake on large flat dish.

In small bowl beat vanilla instant pudding and crushed pineapple until thick. Fold in Cool Whip. Frost each layer 1 on top of each other. This cake freezes well. Two to 3 hours refrigerate. This cake won first prize at the First Annual Moose Bake Off.

TIPS: Use another 11 ounce can of mandarin oranges, well drained and dried. Decorate cake with oranges before serving.