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Ingredients
- Filling:
- 1 pkg. white or orange cake mix
- 1 pkg. instant vanilla pudding mix
- 1 pkg. orange jello mix
- 4 eggs
- 1 1/2 cups milk
- 1/2 cup oil
- 1 can (20 oz.) crushed pineapple, drained
- 2 cups sugar
- 1 pkg. (10 oz.) flaked coconut
- 1 cup (8 oz.) sour cream
- 1 carton (8 oz.) frozen whipped topping, thawed
- toasted coconut, optional
Preparation
Step 1
In a large mixing bowl, combine the first six ingredients; mix well. Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 25-30 minutes or do toothpick test. 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 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.