Submitted by Debra Johnson Brown, Lawrenceville

• 1 (2-layer) package butter cake mix
• 1/2 to 3/4 cup vegetable oil
• 4 eggs
• 1 (11 oz.) can mandarin oranges and juice
• 16 oz. whipped topping
• 1 (6 oz.) package vanilla or French vanilla instant pudding mix
• 1 (20 oz.) can crushed pineapple, drained

Beat cake mix, oil, eggs and undrained mandarin oranges in mixer bowl until combined. Spoon into 3 greased floured 9-inch cake pans. Bake at 350 degrees for 20 minutes. Cool for 20 minutes on wire rack. Combine whipped topping, pudding mix and pineapple in bowl; mix well. Spread mixture between layers, sides and on top of cake. Store, covered in refrigerator. Chill overnight to enhance flavor. May bake in 9" x 13" cake pan.