Tropical Delight Cake

• 1/2 c oil
• 4 eggs
• 1 can mandarin oranges with the juice (do NOT drain)
• 1 yellow moist cake mix

Combine ingredients w/ a mixer.  You can do it by hand, but you need to make sure the mandarin orange pieces get smashed up.  Pour into a sprayed 9x13 pan.  Baked at 350* for 30 minutes.  Let cool.
Topping

• 1 8 oz tub of Cool Whip
• 1 can (20 oz) crushed pineapple, do NOT drain
• 1 small box (3.4 oz) instant vanilla pudding mix

Top cooled cake, cover and refrigerate.

We used to make this cake ALL the time when we lived in Ft. Lewis, WA.  When I went back and typed up all of Mom’s recipes a few years ago, I never found the recipe for this AMAZING cake.  I finally after a few years decided to do something about it, so we called up our friend Jody W. and asked her if she had the recipe.  She found it in her recipes, and it was even written in Mom’s handwriting on an index card w/ a red basket stamp she used all the time.  I’m SO GLAD to have this recipe again, b/c it’s so simple to make but it’s so light and airy and refreshing.  Everyone I’ve shared the cake w/ just raves about it.