FROSTING:
1 small box Instant vanilla pudding
1 (20 oz.) can crushed pineapple w/juice
(lite or heavy syrup, your preference)
1 large container of cool whip

Preheat oven to 350F.
Spray a 13x9x2" cake pan with the PAM.
Blend cake mix, oil, egg, and mandarin oranges w/juice.
Beat for 3 minutes.
Pour into cake pan and bake for approx 25 minutes.
Cool completely.
While cake is baking, pour pineapple with juice in a
bowl and add the dry instant pudding mix and stir together.
Let this sit until the cake is completely cooled.
Add the cool whip to the pineapple mixture and stir thoroughly.
Frost cooled cake. Keep refrigerated.
It gets better the longer it is refrigerated!