Hawaiian Sunset Cake

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 package orange cake mix
 * 3 ounce package instant vanilla pudding mix
 * 3 ounce package orange gelatin
 * 4 eggs
 * 1½ cups milk
 * ½ cup vegetable oil
 * 20 ounce can crushed pineapple drained
 * 2 cups granulated sugar
 * 10 pounce package flaked coconut
 * 8 ounces sour cream
 * 8 ounces French vanilla dairy whipped topping

Directions

 * 1) In a large mixing bowl combine cake mix, pudding mix, gelatin, eggs, milk and oil.
 * 2) Mix well and pour into 2 greased and lightly floured cake pans.
 * 3) Bake at 350°F for 30 minutes.
 * 4) Cool completely on wire racks.
 * 5) In another bowl combine pineapple, sugar, coconut and sour cream.
 * 6) Remove 1 cup of the mixture into a small mixing bowl.
 * 7) Place one cake onto a serving platter and top with one-third of the remaining mixture.
 * 8) Fold the whipping topping into the reserved mixture and frost the cake.
 * 9) Keep leftovers refrigerated.