Hawaiian Sunset Cake

Ingredients

Cake:

1 pkg white or orange cake mix

1 ½ c milk

1 pkg instant vanilla pudding mix

1 pkg (3 oz) orange gelatin

4 eggs

½ c oil

.

Filling:

1 can (20 oz) crushed pineapple, drained

2 c sugar

1 pkg (10 oz) flaked coconut

1 c (8 oz) sour cream

1 carton (8 0z) frozen whipped topping, thawed

Directions

In large bowl, combine cake mix, milk, pudding mix, gelatin, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into three greased and floured 9-in 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.

For filling, in a large bowl, combine the pineapple, sugar, coconut and sour cream.

Reserve 1 cup; set aside.

Place one cake layer 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 until serving.