Pig Pickin' Cake

1 (18.5-oZ.) pkg. yellow cake mix
1/2 cup margarine
4 eggs
1 (11-oz.) can mandarin oranges with juice
1 (8-oz.) container Cool Whip, thawed
1 (15-oz.) can crushed pineapple with juice
1 (3.4-oz.) pkg. vanilla instant pudding mix
1 cup chopped pecans
1/4 cup flaked coconut

Preheat oven to 325�F. Grease and flour 3 - 9-in. round cake pans.

Mix the eggs, mandarin oranges and and cake mix together. Use the juice from the mandarin oranges, also. Pour cake batter into pans. Bake for 25 to 30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool 10 minutes, then turn out onto rack and finish cooling.

To make filling, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping.
Spread between cooled cake layers. Chill in fridge.