1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant coconut cream pudding mix
1 (15 ounce) can sweetened condensed milk
1 (7 ounce) can frozen orange juice concentrate
1 (9 inch) prepared orange cake
3/4 cup white sugar
1/4 cup water
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large plastic container, mix pudding mix, sweetened condensed milk, orange juice concentrate, orange cake, sugar, water, oil, lemon juice, and vanilla extract. Pour mixture into graham cracker crust.
Bake in preheated oven for 10 minutes. Cool completely on rack. Chill pudding thoroughly before serving.