Pig Pickin' Cake

This recipe is a must at a Southern barbecue...but especially at a pig pickin'! Growing up, our church used to have an annual baptism service/pig pickin' at my parents' house on Brices Creek. This cake was always my favorite. This particular recipe comes from the May 2005 issue of Southern Living. I made it today for our home fellowship group cookout.

I forgot to take a picture of my cake before leaving tonight, so this picture is from google images...it obviously has coconut in the topping, but otherwise it looks the same!

Ingredients

1 (18.25-ounce) package yellow cake mix
1/3 cup water
1/3 cup vegetable oil
3 large eggs
1 (11-ounce) can mandarin oranges, drained
1 (15-ounce) can crushed pineapple, undrained
1 (3.4-ounce) package vanilla instant pudding mix
1 (12-ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
Garnish: chopped pecans
Preparation

Beat first 4 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in oranges. Pour batter into 3 greased and floured 8-inch round cakepans. (Layers will be thin.)
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes; remove layers from pans, and let cool completely on wire racks.
Stir together crushed pineapple and next 3 ingredients. Spread pineapple mixture evenly between layers and on top of cake. Chill cake 3 to 4 hours. Garnish, if desired. Store cake in refrigerator.