Preheat oven to 350 degrees
Drain pineapple, reserving juices, set pineapple aside
Combine reserved pineapple juice, cake mix, mandarin oranges, egg substitute, and mayonnaise in a large bowl. Beat with a mixer at medium speed until well blended. Pour batter into a 13 X 9-inch baking dish coated with cooking spray.
Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in dish on a wire rack.
Combine drained pineapple, whipped topping, and vanilla pudding mix in a medium bowl, and beat at low speed just until blended. Spread pineapple mixture evenly over top of cake. Cover and store cake in refrigerator. Yield: 18 servings
