FOR THE CAKE:
1 box Yellow Cake Mix (18 Ounce Box)
¾ cups Vegetable Oil
3 whole Eggs
11 ounces, weight Can, Mandarin Oranges, With Juice
½ teaspoons Vanilla
FOR THE FROSTING:
1 box (4-serving Size) Instant Coconut Pudding Mix
20 ounces, weight Can Crushed Pineapple With Juice
8 ounces, weight Carton Cool Whip
Mix cake mix, oil, eggs, mandarin oranges and vanilla together in mixer. Beat a couple of minutes until well-blended. The oranges will break up into tiny bits during this process.
Pour into a greased 9×13 pan and bake 30-35 minutes at 350F. (You may also bake in a jellyroll pan, 15 minutes at 350F.)
It will be golden brown across the top and a toothpick will come out clean when done. Let cool completely before frosting.
Beat the coconut pudding and pineapple together a couple of minutes until thick. Fold in the Cool Whip.
Spread over the cooled cake and refrigerate. Serve cold.