1 box Duncan Hines Butter cake Mix
4 eggs
1/2 cup crisco oil
1 can mandarin oranges & Juice


Frosting -

1 large can crushed pineapple - save juice & use what is needed
1 small box instant pineapple or vanilla pudding
1 extra large Cool Whip

1 box Duncan Hines Butter cake Mix 4 eggs 1/2 cup crisco oil 1 can mandarin oranges & Juice 1 large can crushed pineapple - save juice & use what is needed 1 small box instant pineapple or vanilla pudding 1 extra large Cool Whip

Mix cake, eggs & oil beat for 2 minutes
add orange slices & juice last - beat for 1 min.
pour in to greased & floured cake pans - 2 - 9" square
Bake for 30 minutes at 350* Remove cakes from pans - Let cool completely - on wire rack - when cool - cut each cake in half making
2 layers out of each cake - then sprinkle top of each layer with powdered sugar then ice with Cool whip /pineapple mixture. Cover and store in refrig.


Frosting -

Pour dry pudding over pineapple & let set until cake is cool. Stir pineapple and pudding to mix - Pour into Cool Whip and fold pineapple mixture into cool whip until all mixed together - add pineapple juice if icing needs more moisture.