Pineapple Orange Sunshine Cake
1 (2-layer) package yellow cake mix
1 (11-ounce) can Mandarin Oranges in light syrup
1 (15-1/2-ounce) can crushed pineapple in juice
1 (8-ounce) container frozen whipped topping, thawed
1 (3 l/2-ounce) package vanilla instant pudding mix
Stir the cake mix, eggs and oranges in a bowl until moistened. Beat by hand for 2 minutes. Pour into a 9×12-inch cake pan coated with nonstick cooking spray. Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Let stand until completely cool. Combine the pineapple, whipped topping and pudding mix in a bowl and mix well. Spread over the cooled cake. Chill, covered, until serving time. Serves 15.