Step 1

Preheat oven to 350 degrees F. Butter three 8 or 9 inch cake pans and flour or line with parchment paper; set aside.

Step 2

Add the cake mix, oil and eggs to the bowl of a mixer and mix on low until blended.

Step 3

Reserve a couple of the oranges for garnish if desired. Add the remaining oranges with their juice, blend in on low then mix on medium speed for about 2 minutes.

Step 4

Divide evenly into the three prepared cake pans and bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the middle comes back clean.

Step 5

Let cool in the pan for 15 minutes, then turn out onto a cake rack to cool completely.

Step 6

Blend together the instant pudding and crushed pineapple; set aside for 5 minutes. Gently fold in the whipped topping and spread in between the layers, frosting the sides and top of the cake.

Step 7

Garnish the top with a sprig of mint and the reserved orange segments, if desired.

Step 8

Cover and refrigerate overnight. Store any leftovers in the fridge.