Mandarin Orange Cake -Amy

1 box Duncan Hines pineapple cake mix (with pudding)
     (you can substitute a yellow cake mix if desired)
3/4 cup oil
1 (16 oz.) can mandarin oranges
4 eggs

Drain oranges into a measuring cup and add enough water to juice to make up the amount of water called for on back of the cake mix box. Mix together cake mix, oil, and juice/water, then beat in eggs one at a time. Fold in the mandarin oranges. Bake in 3 round cake pans for 20-25 minutes at 350°. Cool for five minutes, then remove from pans. Cool completely. 

Frost with:
1 large package dry vanilla instant pudding
1 large can crushed pineapple (including juice)
12 oz. cool whip

Stir together first two ingredients then fold in cool whip. Frost and stack the cake, then refrigerate until time to serve. Store leftovers in the fridge.