Orange Pineapple Cream Cake

Cake:
1 (18.25 ounce) box yellow cake mix
1 (11 ounce) can mandarin oranges
4 eggs
1/2 cup oil

Frosting:
1 (3 1/2 ounce) box instant vanilla pudding powder
1 (20 ounce) can crushed pineapple
8 ounces whipped topping

In a large mixing bowl, combine all cake ingredients. Mix and bake by package directions in two 9-inch round cake pans. Cook layers on rack. Split cake layers (you'll end up with four).

In a large mixing bowl, combine pudding powder and crushed pineapple. Fold in whipped topping.

Spread frosting between layers and frost the cake.

Serves 16 to 18.