Mandarin Orange Cake

This is from the recipe drawer of Maxine.  This is one of those recipes that you imagine Maxine got from a friend at work.  How can we tell?  It is written on a notepad from Southwestern Bell Telephone Company where she worked for many years.  When someone brings a great dish to a work potluck, where do you write the recipe or have them write it for you?  More than likely in this day, they either send it to us in an email or by text.  Just another little detail that gets lost from the recipe.

1 box yellow cake mix
1 can Mandarin oranges w/juice
2 eggs
1/4 c. oil (in the second half of the 20th century, if it doesn't say, the oil is most likely vegetable oil)

Mix and pour in greased floured pan.
Bake 425 degrees 30 min. 9 x 13
Break up oranges; mixer or blender

1 sm. box instant vanilla pudding
1 sm. can pineapple w/juice
9 oz. carton Cool Whip (I don't think that you can buy a 9 oz Cool Whip; probably 8 oz)

Mix and spread.
Set in fridg (refrigerator) for 2 days
Optional - pecans on top

One thing I would always suggest when making a hand-written recipe is to read it all the way through before you begin.  You may find little notes, that give you better directions farther down in the recipe.  For example, it isn't until after we get the baking directions, that it tells us we need to break up the oranges with either a mixer or blender.  If we just started making it we would have whole orange segments in the batter.  Now I am not saying that the cake would not taste good... but it would be one of those occasions when you would have tweaked the recipe and it would start to be different...not wrong... just different.