SUNSET CAKE

Ingredients

1 small box instant vanilla pudding
1 box orange supreme cake mix
1 small box orange gelatin
1/2 cup oil
1 1/2 cups milk
4 eggs
1 (8-ounce) container sour cream
2 cups powdered sugar
1 (15-ounce) can crushed pineapple, drained
1 (12-ounce) package coconut
1 (8- or 12-ounce) container non-dairy whipped topping

Preparation

Combine pudding mix, cake mix and gelatin. Add oil and milk, beating well. Beat in eggs. Bake in three greased 9-inch cake pans at 350 degrees for 25-30 minutes. Cool completely. In a mixing bowl, combine sour cream, powdered sugar, pineapple and coconut, blending well. Reserve 1 cup mixture for topping. Spread remaining mixture between layers. Fold together reserved pineapple mixture and whipped topping. Frost top and sides of cake. Store cake in covered container in refrigerator. (NOTE: Lemon cake mix may be substituted along with drops of red and yellow food coloring for color.)
—Gail Oden, Etowah County