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1 (18.25 ounce) package yellow cake mix

1 (11-ounce) can mandarin oranges with juice

4 large eggs

1/4 cup vegetable oil

1 (16-ounce) container nondairy whipped topping

1 (16-ounce) can crushed pineapple, drained

1 (4-ounce) package instant vanilla pudding

1. Preheat oven to 350*F (175*C). Grease and flour 3 (8-inch) cake pans; set aside.
2. Combine in mixing bowl cake mix, oranges with juice, eggs, and oil. Beat with electric mixer for 2 minutes. Pour batter into prepared cake pans.
3. Bake for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
4. Combine whipped topping, drained pineapple and instant pudding mix. Fill and frost cooled cake. Refrigerate until ready to eat.

Makes 12 servings.