Pineapple Cream Cake

Pineapple Cream Cake 1 yellow cake mix 1/2 cup butter (1 stick), room temperature 11 oz. can mandarin oranges 1/2 cup oil 4 eggs For the Frosting 3.4 oz box vanilla instant pudding 20 oz. can crushed pineapple 1/2 cup powdered sugar 1 heaping cup sweetened , shredded coconut 1 1/4 cups heavy cream Preheat oven to 350 degrees F. Combine the cake mix, butter, the whole can of mandarin oranges (juice and all), oil, eggs and mix well. Pour into a greased 9x13'' pan and bake for 22-27 minutes or until a toothpick inserted comes out clean. Mix the dry pudding packet and the whole can of crushed pineapple together. Refrigerate while you do the next steps. In a large mixing bowl beat the heavy cream until peaks start to form. Add the powdered sugar and beat well. Fold in the coconut and the pineapple/pudding mixture. Spread frosting over cooled cake and refrigerate until ready to serve. (I garnished the top of my cake with some toasted coconut.)