Spring Fling Cake - cooking recipe

Ingredients

CAKE
1 (18 ounce) box pillsbury moist supreme classic yellow cake mix with pudding (IMPORTANT! cake mix box must say, \"with one cup of pudding in the mix for a moister cake\")
4 eggs
1/2 cup oil
1/2 teaspoon vanilla
1 (11 ounce) can mandarin oranges (un-drained)
FROSTING
1 (8 ounce) Cool Whip
1 (8 ounce) can crushed pineapple (un-drained)
1 (3 1/2 ounce) box vanilla instant pudding mix

Preparation

CAKE:
In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
Pour mixture into a greased and flowered 8x12 cake pan.
Bake at 350\u00b0F for about 30 minute or until done.
For a glass cake pan bake at 330\u00b0F.
FROSTING:
In a small bowl drain crushed pineapple juice.
Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
Frost your cake, chill and serve.