Preheat oven to 350F.

Drain juices from mandarin oranges and set the juice aside. Divide the oranges, keeping half cup of those reserved for cake garnish.

Spray a 9"x13" oblong baking pan or casserole with Baker's Release spray or grease liberally.

Mix together the cake mix, melted butter, eggs, juice from the mandarin oranges, heavy cream and one teaspoon of the vanilla, until a smooth batter forms.

Stir in the mandarin fruit (remember to save half a cup for later). It's okay if some of the oranges break apart in the batter. Just mix it well.

Pour the batter into the prepared pan and bake for 30-35 minutes or until set.

Cool completely in the pan.

Once the cake is cooled, drain the juices from the crushed pineapple and discard or save for another use. Press the fruit to get as much juice out as possible. Save half cup of pineapple for use in cake garnish as well.

With the rest of the pineapple, mix that in with the Cool Whip, pudding mix, last teaspoon of vanilla and the powdered sugar.

Once well mixed, spread that over the top of the cake.

Sprinkle cake with the last of the pineapple and Mandarins, adding cherries and pecans as a sprinkle as well.

Refrigerate for one hour, allowing the pudding to set up in the whipped cream and chill properly.

Cut into 16 pieces (4x4) or whatever size you prefer.

Refrigerate all unused portions of cake (do not store at room temperature).