Sunset Cake

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

1. Combine pudding mix, cake mix and gelatin.
2. Add oil and milk, beating well.
3. Beat in eggs.
4. Bake in 3 greased 9-inch cake pans at 350u0b0 for 25-30 minutes.
5. Cool completely.
6. In mixing bowl, combine sour cream, powdered sugar, pineapple and coconut, blending well.
7. Reserve 1 cup for topping.
8. Spread remaining mixture between layers.
9. Fold together reserved pineapple mixture and whipped topping.
10. Frost top and sides of cake.
11. Store cake in covered container in refrigerator.

vanilla pudding, orange supreme cake mix, orange gelatin, oil, milk, eggs, sour cream, powdered sugar, pineapple, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=90062 (may not work)