Pineapple Cream Cake
rec.food.baking/Johnson

1 package (18.5 ounces) yellow cake mix
2 eggs
1 can (11 ounces) mandarin oranges, drained
1 can (15 ounces) crushed pineapple, juice reserved
1/2 cup mayonnaise
1 container (12 ounces) frozen whipped topping, thawed
2 packages (4 serving size) instant vanilla pudding

Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, eggs, mandarin oranges, reserved pineapple juice, and mayonnaise. With an electric beater on medium speed, beat for about 5 minutes or until blended. Pour into a 9"x13" baking dish that has been coated with nonstick baking spray. Bake for 25 to 30 minutes, or until golden. Allow to cool thoroughly in the pan. In a medium-sized bowl, combine the whipped topping, pudding mixes, and crushed pineapple; mix well with a spoon then spread oveer the top of the cooled cake.