1 pkg yellow cake mix
11 oz can(s) mandarin oranges, undrained
1 stick butter, melted
1/4 c vegetable oil
4 large eggs
1 - 8 oz can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
12 oz whipped topping, thawed
3.4 oz box of instant french vanilla or pistachio pudding (i use the french vanilla)
1 - 1 1/2 c shredded coconut
PREHEAT oven to 350; grease and flour pans.
Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
Pour into 2 - 9” round cake pans. Bake about 25 minutes or until knife inserted comes out clean. Cool for 10 minutes.
While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved. Frost cake after it has completely cooled.