Orange Pineapple Cream Cake
1 (18.25 oz.) box yellow cake mix
1 (11 oz.) can mandarin oranges
1/2 C. oil
1 (3 1/2 oz.) pkg. instant vanilla pudding powder
1 (20 oz.) can crushed pineapple
8 oz. whipped topping
In a large mixing bowl, combine all cake ingredients. Mix and bake by package directions in two 9-inch round cake pans. Cook layers on rack. Split cake layers (you’ll end up with four).
In a large mixing bowl, combine pudding powder and crushed pineapple. Fold in whipped topping.
Spread frosting between layers and frost the cake.