Instructions: Combine the cake mix, eggs, and oil, fold in the canned oranges with juice.

Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake at 350 degrees for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks. Mix together Cool Whip, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat. It is recommended that you leave it in the refrigerator for a day or two before serving, to let the flavors set.

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