Mandarin Orange Cake

1 package yellow cake mix without pudding
11-oz can mandarin oranges, undrained
4 eggs
1/2 cup oil

Combine cake mix, eggs, and oil in large mixing bowl; beat at medium speed
of mixer until well blended. Add mandarin oranges, beating just until
combined. Pour batter evenly into 3 greased and floured 8-inch round cake
pans. Bake at 350 degrees for 20-25 minutes. Cool in pans, 10 minutes;
remove from pans and cool completely. Spread frosting between layers and on
top and sides of cake. Refrigerate overnight.

PINEAPPLE FROSTING:
3.5-oz box vanilla instant pudding
20-oz can crushed pineapple, undrained
8-oz carton whipped topping, thawed

Combine pudding mix and pineapple in medium bowl; beat at medium speed of
mixer until well blended. Add whipped topping, mixing well. NOTE: To make
a rectangular cake, spoon batter into a greased and floured 15x10x1-inch pan
Bake at 350 degrees for 20-25 minutes. Cool in pan 10 minutes; remove
from pan, and cool completely. Slice crosswise into 3 equal portions.
Spread frosting between layers and on top and sides of cooled cake.