Mandarin Orange Cake with Pineapple Frosting

My aunt made this for Easter, and everyone loved it...no leftovers:(It is very simple and makes a nice presentation. I am not a big fan of mandarin oranges, but this cake is divine. I chop up the oranges just because I don't like big hunks of oranges, but you can leave them whole if you wish. A must try!! Baking time is approximate.

• Ready In: 55 mins
• Serves: 12
• Yields: 1 nine x thirteen inch cake

Ingredients

• Cake

• 1  box  yellow cake mix
• 4  eggs
• 1⁄2 cup  oil
• 1 (11 ounce) can mandarin oranges, with juice (I coarsely chop, but they may be left whole)
• 1  cup  coarsley chopped pecans

• Frosting

• 1 (12 ounce) container Cool Whip, thawed
• 1 (3 1/2ounce) package instant vanilla pudding
• 1 (20 ounce) can crushed pineapple, drained well

Directions

1. Spray 9x13-inch baking pan with cooking spray.
2. Beat together all cake ingredients for 4 minutes.
3. Bake cake according to time on box.
4. Let cool completely.
5. Mix together all frosting ingredients.
6. Spread on cooled cake and refrigerate until serving.