First thing drain ALL the juice from the Oranges and Pineapple cans into measuring cup (you will use this later) set out butter so it gets soft Preheat oven use directions on box

Topping

Put Pineapples Pudding Cool Whip together Stir Well put in fridge or freezer to chill

Cake

In a bowl add cake mix butter eggs

NOW take your juice and use (substitute juice for the water) measurement the box calls for (add water to the juice if there is not enough OR subtract some juice to get the measurement called for on the box)

MIX

With a SPATULA stir in oranges (you don't want to break them up to much so be easy)

Grease pan 9x13 or (2 round cake pans)

Then sprinkle brown sugar on the bottom and (sides hard to do but do as best you can)

Put cake in pan or pans COOK until center of cake is done

When the cake is COMPLETELY cooled use topping just like iceing

Put cake in fridge or freezer until ready to serve

THE ICING WILL MELT IF LEFT OUT TO LONG