Orange Pineapple Torte

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (5 1/8 ounce) package vanilla pudding mix
• 1 cup milk
• 8 ounces frozen whipped topping, thawed
• 1 (20 ounce) can unsweetened crushed canned pineapple, well drained
• 1 (11 ounce) can mandarin oranges, drained

1. Make cake according to instructions in 2 greased 8 inch cake pans, adding half of pudding packet to the cake batter.
2. Cool completely.
3. Combine milk and remaining pudding mix.
4. Whisk or beat with an electric mixer for 2 minutes.
5. Let stand for another 2 minutes.
6. Fold in whipped topping.
7. Combine 1 1/2 cups pudding mixture with pineapple and half the oranges.
8. Slice each cake in half (horizontally).
9. Alternately stack each cake layer with the pineapple mixture between each, starting and ending with a cake layer.
10. Frost top and sides of cake with remaining pudding mixture.

yellow cake, vanilla pudding, milk, frozen whipped topping, pineapple, mandarin oranges

Taken from www.food.com/recipe/orange-pineapple-torte-68407 (may not work)