Mandarin-Orange Mardi Gras Cake
rec.food.recipes/Johnette Hassell/1996

1 box yellow butter cake mix
1/2 tsp baking powder
1 cup cooking oil
4 eggs
1 (11-oz) can mandarin orange sections, undrained
2 boxes instant vanilla pudding mix
1 (20-oz) can crushed pineapple, drained
1 (16-oz) carton frozen whipped topping, thawed
1/2 cup chopped pecans
1 (11-oz) can mandarin orange sections, well drained [optional]

Preheat oven to 350. Grease and flour three (8-inch) cake pans.

In large bowl, beat first four ingredients for three minutes. Add the can of mandarin oranges, including the juice, and fold in gently until thoroughly mixed.

Pour into pans and bake for 25 - 30 min. or until cake tests done. Turn out and cool.

For frosting:
Mix dry pudding mix with crushed pineapple, thoroughly, and fold in whipped topping.

Fill and frost layers with nuts in between the layers and on top.

Refrigerate several hours, or preferably, overnight. Keep refrigerated. Garnish at last minute with optional orange sections.