ORANGE PINEAPPLE CAKE

1 (18 1/4-ounce) box yellow cake mix
4 eggs
1 (11 ounce) can mandarin oranges, undrained
1/2 cup vegetable oil
FOR THE ICING:
1 (15 1/4 ounce) can crushed pineapple, undrained
1 (4 serving size) box vanilla sugar-free instant pudding
1 (12 ounce) container frozen light whipped topping, thawed

Preheat oven to 325 degrees F. Grease and flour 2 (9-inch) round cake pans.

In a large bowl, blend cake mix, eggs, oranges, and oil at MEDIUM speed for 3 to 5 minutes. Divide batter into prepared cake pans.

Bake approximately 45 minutes to 1 hour at 325 degrees F. Let cake cool on wire racks.

TO MAKE ICING:
On a medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes.

Ice the cooled cake and store in the refrigerator.

Tip: Cake flavor is enhanced if left overnight in refrigerator.

Makes 1 (2 layer) cake
Source: Hamilton Beach Hand Mixer Manual