Pig Picking Cupcakes

I made these into cupcakes because I don't have round cake pans. These are super moist and light. It's really an easy recipe to follow and everyone should try making these. I finally got to try my new piping tools. I used the big star tip and decorated the cupcakes with cool whip mixed with crushed pineapple and vanilla pudding. Instead of using 16oz of cool whip, i only used 8oz and it worked out fine. These puppies look a lot more appetizing than my previous cupcakes. See for yourself and you'll probably nod your head too.

Pig Pickin' Cake
Ingredients

1 (18.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, juice reserved
4 eggs
1/4 cup vegetable oil
1 (16 ounce) package frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix
Directions

Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.