Drain pineapple reserving 2 3 cup juice. Whisk in sour cream. Layer 1 2 the pound cake in a trifle bowl. Spoon 1 cup of the pudding over cake. Spread 1 2 the pineapple pieces over the cake.
Layer with pineapple kiwifruit and remaining cake cubes. Place a third of the cake cubes in a 3 qt. In 3 1 2 quart trifle bowl place half of cake cubes. Sprinkle generously with coconut and chill at least 2 hours before serving. Spread whipped cream on top and smooth out evenly.
Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Fold in oranges and pineapple. Spoon 1 2 the cooled custard over pineapple. In a separate saucepan combine the pineapple and sugar and cook until the sugar melts. Cover and chill in the refrigerator at least 1 hour.
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In a baking dish make layers of biscuits pineapple and cream. In a large bowl whisk the milk pineapple juice and pudding mixes for 2 minutes. In a baking dish make layers of biscuits pineapple and cream. Add a layer of fresh pineapple pieces over the layer of pound cake in the trifle dish. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice.
In a large bowl whisk the milk pineapple juice and pudding mixes for 2 minutes. Layer with pineapple kiwifruit and remaining cake cubes. Drain pineapple reserving 2 3 cup juice.
