1 (18.25 oz.) pkg. yellow cake mix
1 (11 oz.) can mandarin oranges, undrained
3 eggs
3/4 c. vegetable oil
1 (3 oz.) pkg. instant coconut cream pudding mix
1 (8 oz.) can crushed pineapple, undrained
1 (8 oz.) container frozen whipped topping, thawed
1 tsp. vanilla
Blend together the cake mix, the oranges (with their juice),
the eggs and oil with an electric mixer at high speed for 2 minutes. Pour into three 8-inch round cake pans or a 9 x
13-inch baking pan. Bake at 350 degrees for 30 minutes, or until the cake tests done. Cool completely. Combine
the pudding mix, the pineapple (with its juice), the whipped topping and vanilla; mix well. Spread on the top, sides
and between layers of the cake.