Orange Pineapple Cake

Orange Pineapple Cake 1 lemon or yellow cake mix 4 eggs 1/2 cup oil 1 8 oz. can mandarin oranges, do not drain 1 3.9 oz box of instant vanilla pudding mix 1 15 oz can crushed pineapple, do not drain 1 16 oz container of whipped topping or whipped cream (I use Cool Whip) Cake: Mix the first four ingredients in a large bowl. Pour cake batter into a 12x18 pan. Bake at 325 degrees for 15 minutes. Let cake cool before adding frosting. Frosting: In a mixer, or with a blender, beat pudding mix, crushed pineapple, and whipped topping together and spread generously over the cooled cake. The frosted cake should be kept in the refrigerator until it is served.