1 box yellow cake mix
1 (11 oz.) can mandarin oranges with juice
4 eggs
1/2 c. vegetable oil

ICING:

1 (20 oz.) can crushed pineapple, drained
1 (8-9 oz.) container Cool Whip
1 (3 oz.) pkg. instant vanilla pudding mix, uncooked

Preheat oven to 350 degrees. Mix cake mix, mandarin oranges with juice, eggs and oil in mixer until orange slices are broken up and batter is fluffy, about 3 minutes. Divide batter among 3 greased and floured 9-inch pans and bake about 20 minutes or until done. Cool on rack. When cool, ice between layers.

ICING: Blend pineapple, Cool Whip and dry pudding mix well. Refrigerate 1 hour before icing cake. Keep cake refrigerated.