Preheat oven to 350 degrees F (175 degrees C).

Grease and flour 3 or 4 layer cake pans.

In a large bowl, combine yellow cake mix, eggs, salad oil, and undrained mandarin oranges.

Mix until well combined.

Pour batter evenly into the prepared cake pans.

Bake for 15 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.

In a separate bowl, mix together crushed pineapple (slightly drained), Cool Whip, and instant vanilla pudding.

Once cakes are completely cool, spread the pineapple-Cool Whip mixture between the layers and on top.

Decorate with coconut and maraschino cherries, if desired.

Refrigerate for at least 30 minutes before serving.