Mandarin Orange Cake

This recipe came to me from a friend and co-worker many years ago. I made it and took it to work today for a birthday. It's still a hit! When possible I try to cut down on eggs and oil in a recipe and for the most part it works. I used a 9 x 13 pan and then removed the cake from pan and put it on a platter. It was difficult to frost. My suggestion is keep it in the pan and only frost the top of the cake.

1 box yellow cake mix
½ cup oil (1/4 cup will do)
4 eggs (I used 3 eggs)
1 small can mandarin orange & juice

Frosting
Cool Whip (8 oz)
Small box vanilla instant pudding
1 – 8 oz crushed pineapple

Drain mandarin orange and reserve juice. Mix cake mix, oil, eggs and mandarin orange juice until well blended. Fold oranges into mixture. Pour into 9 x 13 well greased pan. Bake 30 minutes at 350 degrees.

Frosting
Drain crushed pineapple and reserve juice. Mix vanilla instant pudding and pineapple juice by hand. Fold in Cool Whip. Frost and refrigerate 4 hours or overnight.