Mandarin Orange Cake

1 (18.25 ounce) box butter cake mix
3 eggs
1/2 cup vegetable oil
1 can mandarin oranges

Topping:
1 large container Cool Whip
1 small box instant vanilla pudding
1 (16 ounce) can drained, crushed pineapple

Use juice from oranges in place of water (should measure 2/3 cup; if not, add water), when mixing the cake mix. Stir oranges in by hand just before adding cake mix to pans. Bake according to directions on box.

After cake cools, mix Topping ingredients and frost the cake.