For the second consecutive year, Joy Hampton of Hollow Rock has baked the grand champion cake and it’s been the same kind, a Hawaiian Sunset Cake.
The three-layer orange colored cake is not only pretty to look upon, but is luscious tasting to the palate.
It’s always a hit wherever she takes it, whether to a church meal or a family gathering, everybody always wants a slice.
Hawaiian Sunset Cake
1 Package (18-1/4 Ozs.) white or orange cake mix
1 Package (3.4 Ozs.) instant vanilla pudding mix
1 Package (3 Ozs.) orange gelatin
1 -1/2 cups milk
½ cup vegetable oil
1 can (20 Ozs.) crushed pineapple, drained
2 cups sugar
1 package (10 Ozs.) flaked coconut
1 cup (8 Ozs.) sour cream
1 carton (8 Ozs.) frozen whipped topping, thawed
Toasted coconut, optional
In a large mixing bowl, combine the first six ingredients, mix well. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25-30 minutes before removing from pans to wire racks to cool completely.
In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove one cup to another bowl; set aside. Place one cake on a servingplate. Top with a third of the remaining pineapple mixture. Spread over the top and sides of the cake. Sprinkle with toasted coconut if desired. Refrigerate. Yields 12-16 servings.