Mandarin Orange Cake

1 box Duncan Hines Yellow Butter Cake Mix
4 large eggs
1 (11 oz.) can mandarin oranges
½ c. vegetable oil

1 small can crushed pineapple
1 small package instant vanilla pudding
1 large carton Cool Whip
3/4 cups chopped pecans

Grease and flour three round layer pans. Preheat oven to 325 degrees. In electric mixer, combine cake mix, oranges (including juices), and oil. Mix. Add eggs one at a time. Divide batter evenly between pans. Bake until cake pulls away from the sides of the pan.  

Frosting: Mix dry pudding mix and pineapple (including juice) until all pudding is moist. Fold in entire container of Cook Whip. Fold in pecans. Use between layers and to frost cake. Cake must be completely cool before frosting. Store in refrigerator.

This recipe is from our cake expert, Meli, and her mother, Gloria Zapata. Meli makes a cake for most of our special occasions. This is one of our favorites.