Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the yellow cake mix, orange juice, vegetable oil, eggs, and orange zest. Beat the mixture on medium speed until well combined and smooth.

Incorporate Pineapple and Bake:
Gently fold in half of the drained pineapple, ensuring even distribution. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

Create the Creamy Topping:
Prepare the pudding mix according to the package directions, replacing some of the milk with the reserved pineapple juice for an extra burst of flavor. Once thickened, fold in the remaining crushed pineapple for a tropical twist.

Assemble the Cake:
Spread the pineapple-pudding mixture evenly over the cooled cake. Top with whipped cream or whipped topping, spreading it smoothly for a clean finish.

Refrigerate and Garnish:
Chill the cake in the refrigerator for at least an hour to set the layers. Garnish with orange slices or a dollop of whipped topping before serving, if desired.