Pineapple Cool Whip Cake

1 yellow cake mix, mixed according to pkg. directions
1 sm. can mandarin oranges, drained
1 lg. can crushed pineapple
1 lg. box vanilla instant pudding
1 lg. container Cool Whip

Preheat oven to 350 degrees. Mix cake mix according to package directions, fold in drained and chopped mandarin oranges. Bake according to package directions in 2 (9 inch) cake pans. Cool completely and cut cakes horizontally to make 4 layers. Drain pineapple, reserving liquid. Combine liquid with pudding, mix well and let set for 5 minutes. Stir in drained pineapple and fold in Cool Whip. Spread between layers and on top of cake and store in refrigerator.

Pineapple Cool Whip Cake printer friendly version located here. (Just the recipe. Nothing else.)
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