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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
ingredients |
1 package ( 18-1/4 -oz ) white or orange cake mix |
1 package ( 3.4-oz ) instant vanilla pudding mix |
1 package ( 3 -oz ) orange gelatin |
4 eggs |
1 1/2 cups milk |
1/2 cup vegetable oil |
filling |
1 can ( 20-oz ) crushed pineapple, drained |
2 cups sugar |
1 package ( 10-oz ) flaked coconut |
1 cup ( 8-oz ) sour cream |
1 carton ( 8-oz ) frozen whipped topping, thawed |
toasted coconut, optional |
Directions:
1. 1)Preheat oven at 350.
2. 2)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 350 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.
3. 3)In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove 1 cup to another bowl; set aside. Place one cake on a serving plate; top with a 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.
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