My Mother taught me how to make this cake as a youngster.
I'm sure she used some creative license as she did with lots of her cooking.
1-Butter Recipe cake mix
1-small can of mandarin oranges (8 1/4 oz)
2-package french vanilla instant pudding mix (3.4 oz)
1-can crushed pineapple (20 oz)
1-large container of original Cool Whip (16 oz)
Drain oranges (reserve juice)
Prepare cake mix as directed including the oranges in the mix and substituting the juice from the oranges for water. Add water to juice if needed to make the amount correct. (Or a little of the pineapple juice)
Bake as directed in round cake pans.
Completely cool and split layers. (Partially freezing the layers will make this easier)
Spoon about half of the pineapple out and allow to drain well.
Mix Cool Whip, 1 package of pudding mix and drained pineapple.
How much pineapple you use can be according to your taste preference.
You can't go wrong by adding a little more or a little less.
Add more pudding mix if you desire a stiffer icing, again, to your taste and consistency preference (I usually use about 1 1/2 package)
As you ice and stack layers, drizzle each layer with remaining pineapple and juice then ice on top of that.
Refrigerate and Enjoy
It's a recipe that you can play with a little to suit your own tastes and makes a cool fruity desert.
As for the icing that's left (if any) I drain the remaining pineapple, add that and the pudding mix that is left and my son eats it like ice cream.
And you don't have to wait until someone is having a pig pickin'.