Begin by preheating your oven to 350°F (175°C).

Grease two 9-inch round cake pans with a little butter or non-stick spray.

In a large bowl, combine your yellow cake mix, eggs, also vegetable oil. Now, grab your mandarin orange segments and gently break them apart with a fork or mixer. 

This way, the orange pieces are spread evenly through the batter. Stir everything thoroughly until the batter becomes smooth and well combined.

Pour the batter evenly into both cake pans. Lightly tap the pans on the counter to even everything out and eliminate any air bubbles. 

Put your pans in the oven and bake for about 25 minutes. Insert a toothpick into the center, if it comes out clean, your cakes are perfectly baked!

In a medium-sized bowl, blend the undrained crushed pineapple with the instant vanilla pudding mix until well combined.

Gently fold in your whipped topping . You want the frosting to stay light and airy, so don’t overmix. 

Once your cakes are completely cool. Spread a thick layer of your chilled pineapple cream frosting generously over the top. 

Softly place the second layer of cake on top, then coat the top and sides with the remaining frosting.