Pineapple Cake

Pineapple Cake 1 package yellow cake mix (regular size) 1 can (11 ounces) mandarin oranges, drained 1 can (20 ounces) unsweetened crushed pineapple, drained 1 package (3.4 ounces) instant vanilla pudding mix 1 package (12 ounces) frozen whipped topping, thawed Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.