1 box yellow cake mix
1/2 cup vegetable oil
1 can (11oz) mandarin oranges, drained (reserve 1/3 cup liquid)
1 can (20oz) crushed pineapple, undrained
1 box (4 serv size) vanilla instant pudding
1 container (8oz) Cool Whip, thawed
In large bowl, combine cake mix, oil, eggs, mandarin oranges, and reserved 1/3 cup orange liquid together.
Beat with electric mixture on low speed for 30 seconds, then on medium speed for 2 minutes.
Pour mixture into a greased 13×9 baking dish.
Bake 35-40 minutes at 350. Cool completely, about 1 hour.
In medium bowl, combine crushed pineapple and dry pudding mix.
Stir together until well blended.
Add whipped topping to mixture.
Gently stir until mixture is completely combined.
Spread mixture on top of cake.
Refrigerate until completely chilled.