• Heat the oven to 350℉. Prepare a 9x13 cake pan by spraying with nonstick cooking spray. Set aside.

Mandarin Orange Cake

• In a large bowl using an electric mixer, or use a stand mixer with the paddle attachment, add the cake mix, mandarin oranges (do not drain), oil, sour cream, and eggs. Beat on medium speed for 1-2 minutes until completely combined and the oranges are broken up and mixed in.
  1 box (15.25 oz) yellow cake mix, 1 can (15 oz) mandarin oranges, 1/2 cup vegetable oil or canola oil, 1/2 cup full-fat sour cream, 3 large eggs
• Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until the sides pull away from the pan and a toothpick inserted into the middle comes out clean or with moist crumbs on it.
• Remove the cake from the oven and let it cool completely inside the cake pan, at room temperature, before frosting it.

Whipped Pudding Frosting

• Add the heavy whipping cream, powdered sugar, crushed pineapple, and instant pudding mix into a large mixing bowl (or bowl of a stand mixer using the whisk attachment) and beat until stiff peaks form. This will take about 5 minutes.

  ^{* Start at low speed, to avoid splashing, and increase as needed. As it thickens you will want to increase the speed higher.}
  2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 can (8 oz) crushed pineapple, 1 box (3.4 oz) instant vanilla pudding
• Evenly spread the frosting over top the cooled cake. The cake can be served at eaten right away at room temperature, but for best results, I recommend refrigerating the cake and serving it chilled.

  ^{* Cover the cake pan with a lid or plastic wrap, and refrigerate up to overnight (12-18 hours) before serving. At least 3-4 hours would plenty of time if you don't want to make the cake the day before.}