1 package yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts
4 eggs
1 can (11 oz.) mandarin orange segments, un-drained

Pineapple Frosting

1 can (20 oz.) crushed pineapple, un-drained
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup frozen (thawed) whipped topping

Heat oven to 350 degrees. Grease bottom only of rectangular pan, 9 X 13 inches, and lightly flour.

Beat cake mix, oil, walnuts, eggs, and orange segments in large bowl with electric mixer on low speed 2 minutes (do not over beat). Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Frost with pineapple frosting. Store tightly covered in refrigerator.

For Frosting:

Stir together pineapple and pudding mix (dry). Gently stir in whipped topping.

Makes 20 servings.