CAKE BATTER:

1 cake mix (yellow or white)
4 eggs
1/2 c. oil
1 (11 oz.) can mandarin oranges (juice too)
1 c. nuts, finely chopped (optional)

FROSTING:

1 (8 oz.) container Cool Whip
1/4 c. (1/2 pkg.) instant vanilla pudding, dry
1 (8 oz.) can crushed pineapple, well drained

Mix cake mix, eggs, oil and oranges. Beat 2 minutes. Fold in nuts. Turn into 9 x 13 inch pan (greased and floured). Bake at 350 degrees for 30 minutes in tin or 325 degrees in glass. Cool and frost. Fold instant dry pudding with Cool Whip. Add drained pineapple. Keep refrigerated. Can be made 1 or 2 days ahead. Keeps well and freezes well.