1 pkg. yellow cake mix
11 oz. can mandarin orange and juice
4 eggs
1/2 c. oil

FROSTING:

1 (8 oz.) can crushed pineapple and juice
1 lg. box instant vanilla pudding
1 (8 oz.) whipped topping

Mix first 4 ingredients together and beat 4 minutes. Bake in greased and floured 13 x 9 inch pan at 350 degrees for about 35 to 40 minutes. Cool cake.

Blend the pineapple with juice and the pudding; it will be rather stiff. Add whipped topping and blend together well. Spread on cake and refrigerate.