Ingredients
-
1 (18 1/4 ounce) package white cake mix or 1 (18 1/4 ounce) package orange cake mix
-
1 (3 1/2 ounce) package vanilla instant pudding mix
-
1 (3 ounce) package orange gelatin
-
4 eggs
-
1 1/2 cups milk
-
1/2 cup vegetable oil
-
-
1 (20 ounce) can crushed pineapple, drained
-
2 cups sugar
-
1 (10 ounce) package flaked coconut
-
1 cup sour cream
-
1 (8 ounce) carton frozen whipped topping, thawed
Instructions
- In a large mixing bowl, combine the first six ingredients; mix well.
- Pour into three greased and floured 9 inch round baking pans.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a bowl, combine the pineapple, sugar, coconut and sour cream.
- Remove 1 c. to another bowl
- set aside.
- Place one cake on a serving plate; top with one third of the remaining pineapple mixture.
- Repeat layers twice.
- Fold whipped topping into the reserved pineapple mixture.
- Spread over top and sides of cake.
- Sprinkle with toasted coconut if desired.
- Refrigerate.