Yield: 12 servings
1 box (18¼ oz.) yellow cake mix
1 can (11 oz.) can mandarin oranges, undrained
½ cup vegetable oil
1 can (15¼ oz.) crushed pineapple, undrained
1 box (1 oz.) vanilla sugar-free instant pudding
1 container (12 oz.) frozen light whipped topping, thawed
1. In a large bowl, combine cake mix, eggs, oranges, and oil at LOW speed until blended then at MEDIUM speed for 3 minutes.
2. Divide batter into two greased and floured 9-inch round cake pans. Bake 45 minutes at 325°F. Let cake cool on wire racks.
3. To make icing, in a medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes. Ice cooled cake. Store cake in the refrigerator.
Cake flavour is enhanced if left overnight in the refrigerator.