Making the Cake

• Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans (or a 9x13" baking dish).
• Grease and flour two 8-inch round cake pans (or a 9x13" baking dish). You could also line the bottoms with parchment paper and spray with nonstick spray.
• In a large bowl, combine the cake mix, juice from mandarin oranges, eggs, and oil.
• Gently fold in mandarin oranges.
• Divide the batter evenly between the prepared pans.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• Make the frosting: In a large bowl, mix the crushed pineapple (with its juice) and dry pudding mix until combined.
• Fold in the whipped topping until light and fluffy.
• Place one cake layer on a serving plate.
• Spread about one-third of the frosting over the top.
• Add the second cake layer. Frost the top and sides of the cake with the remaining frosting.
• Refrigerate for at least 4 hours, or overnight, before serving.