1 can mandarin oranges (can buy extra can to decorate if you so choose)
3/4 cup oil (vegetable or canola)
1 can (15 1/2 oz.) crushed pineapple (some stores don't carry this size, so use either two 8 oz. cans or use one 20 oz. can (and take approx. 1/3 amt out)
1 small box instant vanilla pudding
1 tub Cool Whip (NOT lite or low fat - makes the icing too runny)
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Let's Make It
In large mixing bowl, mix cake mix, undrained can of mandarin oranges, eggs and oil for about 2 minutes on medium speed. Pour into three 8" or 9" greased/floured (I use PAM or Mazola spray) cake pans.
Bake at 350 degrees F for 20 minutes or until a toothpick stuck into middle of cake comes out clean. Let sit in pan(s) for about 10 minutes. Remove from pans and cool on wire racks.
Frosting: While cake is baking, mix undrained crushed pineapple, vanilla pudding and Cool Whip until pudding is dissolved (about 2 minutes). Once cake layers are cooled, put about 1/3 cup of frosting between each layer; then spread remaining frosting on top and sides. I decorate either with the oranges from the extra can that I have bought or I use whichever fruits (strawberries, raspberries, peaches) that are plentiful at the time.