Step 1

Whisk together the crushed pineapple (with juice) with the instant pudding mix until it begins to thicken. Fold in the Cool Whip.

Step 2

Cover and chill for about an hour (should be about the same amount of time it takes to make, bake, and cool the cakes).

Step 3

Preheat oven to 325ºF. Prepare a 9x13 cake pan with by spraying with nonstick cooking spray.

Step 4

Whisk together the cake mix, eggs, oil, and canned oranges with juice until batter forms.

Step 5

Pour batter into the prepared pan and bake for 30-35 minutes, just until it is golden on top. A toothpick inserted should come out clean.

Step 6

Let cool completely before topping. Keep chilled until ready to serve.