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Recipe submitted by Ronnie Rackley.

1 (18.25-ounce) package butter cake mix

3 large eggs, beaten

1 (11-ounce) can mandarin oranges

3/4 cup vegetable oil

1. Drain juice from can of mandarin oranges, saving juice. Set oranges aside.
2. Mix juice with cake mix, add eggs and mix well with an electric mixer. With a spoon stir in mandarin oranges.
3. Grease and flour 3 round pans, then bake according to package directions.
4. Cool completely before frosting.

Icing:

 

2 (4-serving size) packages vanilla pudding

1 (8-ounce) package cream cheese, room temperature

1 cup crushed pineapple drained

1/2 cup sweetened flaked coconut

1 cup sweetened condensed milk

1 (12-ounce) container non-dairy whipped topping

1. Use juice from can of crushed pineapple and the sweetened condensed milk to prepare pudding mix. Stir in pineapple, then mix remaining ingredients, stirring with a spoon really well.
2. Frost cake.

Keep refrigerated.