Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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