This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 box Duncan Hines orange supreme cake mix
1/2 cup canola oil
2 packages 3.5 oz. Jell-O vanilla instant pudding
1 - 11 oz. can mandarin oranges including juice
1 - 20 oz. can Dole crushed pineapple including juice
1 - 8 oz. container Cool Whip
In a mixer, combine cake mix, oil, eggs, 1 package instant pudding, and mandarin oranges. Beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 35-45 minutes (test with a toothpick for doneness). Icing: in a mixer, combine crushed pineapple (including juice), 1 package instant pudding, and cool whip. Mix until smooth. Let the cake cool before icing. Keep cake refrigerated.