Pineapple Cake

1 (18.25 ounce) box Duncan Hines Butter
    Recipe Golden cake mix
1 (11 ounce) can mandarin oranges with juice
4 eggs
1 1/2 cups vegetable oil
1 (15 1/2 ounce) can crushed pineapple with juice
1 small box vanilla instant pudding
1 (13 1/2 ounce) container Cool Whip

Beat first 4 ingredients together until well blended. Bake in 3 foil-lined, greased 9-inch cake pans at 350 degrees F for 20 to 25 minutes. Cool thoroughly.

Combine pineapple with juice and pudding mix. Fold into thawed Cool Whip. Spread between layers and ice top and sides of cake. Refrigerate overnight. Keeps for days in refrigerator.

Serves 16 to 20.