1 box orange cake mix (Duncan Hines)
11 oz. can mandarin orange and juice
3/4 c. cooking oil (Wesson)
1/2 c. chopped nuts (optional)
3 eggs, one at a time, beating 1 minute after each

Mix all ingredients at once except add eggs one at a time. Beat with electric mixer at medium speed. Bake in 2 (9 inch) round greased and floured cake pans at 325 degrees until golden brown.

TOPPING:

15 1/4 oz. can crushed pineapple
1 sm. box instant vanilla pudding mix
9 oz. container Cool Whip

In large mixing bowl mix pineapple. Sprinkle pudding mix over pineapple; blend well. Fold in Cool Whip; mix well. Spread between layers and on top and sides of cake. Chill overnight in refrigerator.