County Fair’s Grand Champion Cake baked by Joy Hampton

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

4 eggs

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.

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