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HAWAIIAN SUNSET CAKE 
1 pkg. orange cake mix
1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. orange jello
4 eggs
1 1/2 c. milk
1/2 c. vegetable oil

Filling:

1 (20 oz.) can crushed pineapple, drained
2 c. powdered sugar
1 (10 oz.) pkg. coconut
1 c. sour cream
1 (8 oz.) container Cool Whip

Mix cake mix, pudding, jello, eggs, milk and oil together well. Pour in three 9-inch round pans.

Bake at 350°F for 25 to 30 minutes. Cool for 10 minutes, then turn out on wire racks. Cool completely.

Mix crushed pineapple, that has been drained, powdered sugar, coconut and sour cream together. Reserve 1 cup of filling mixture; set aside. Put first layer on cake plate and spread 1/3 of filling mixture on it. Add second layer and spread 1/3 of filling mixture on it. Add third layer and add remaining 1/3 of filling on that. Then add reserved 1 cup of filling to Cool Whip. Mix well and frost whole cake with that.

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