Pineapple Orange Cake

Cake:
1 package (yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 eggs
1/2 cup unsweetened applesauce

Topping:
1 can (20 ounces) crushed pineapple, undrained
1 small box instant vanilla pudding mix
1 carton (8 ounces) Cool Whip

In a large bowl, beat the cake mix, oranges, eggs and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.