Pineapple-Orange Cream Cake - cooking recipe

Ingredients

1 (18 ounce) yellow cake mix, without pudding
1 (11 ounce) can mandarin oranges in juice
4 eggs, beaten well
1/2 cup oil
1 (3 ounce) pkge. instant vanilla pudding
1 (20 ounce) can crushed pineapple in juice
8 ounces whipped topping

Preparation

Combine first 4 ingredients.
Pour into 2-9 inch greased and floured layer cake pans.
Bake at 350 degrees for 30-35 minutes. Cool.
Combine instant pudding and crushed pineapple. Put in refrigerator for an hour. When ready to ice, fold in whipped topping.
Frost layers and top and sides of cake.