1 pkg. two-layer Duncan Hines Deluxe II yellow butter cake mix
1/2 c. vegetable oil
4 eggs
1 (11 oz.) can Mandarin oranges

Preheat oven to 350°. Grease and flour three 8-inch round cake pans. In mixer bowl, combine mix, oil and eggs, beat thoroughly. Stir in oranges and their juice. Divide batter among the prepared pans. Bake in preheated oven for 20 - 25 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out and cool on racks.

1 (3 oz.) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple
1 (8 oz.) carton frozen (3 1/2 cups) whipped topping

To make filling, combine instant pudding with pineapple and its juice in mixer bowl; beat well. Add whipped topping and fold together. Fill and frost cake with filling mixture. Chill cake until serving time, and store leftovers in refrigerator. Makes 8 - 10 servings.