Easy Ambrosia Cake Recipes

AMBROSIA CAKE

Steps:

• Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
• Refrigerate until ready to serve. Serve at room temperature.

AMBROSIA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
• Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.

LAZY DAYS AMBROSIA

Steps:

• Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding.
• Fold whipped topping into pudding mixture until smooth; top with coconut.
• Refrigerate until chilled, at least 30 minutes.

AMBROSIA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to soft peaks. Fold egg whites into the cake batter. Divide the batter evenly between the prepared pans.
• Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans over a wire rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
• To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. Remove from heat, and stir in the orange zest, orange juice and lemon juice.
• To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar. Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. Stir in almond extract.

AMBROSIA CAKE

Steps:

• In a bowl combine the yello cake mix, the eggs, vegetable oil, water, and drained mandarin oranges.
• Pour batter evenly into 2 greased and floured cake pans.
• Bake at 350 degrees for 30-35 minutes.
• Remove cake layers from the pans and cool completely.
• Combine the drained crushed pineapple, instant vanilla pudding, and Cool Whip. Spread the frosting on the top and sides of the cake layers.

AMBROSIA CAKE

Steps:

• CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
• Beat on medium speed for 2 minutes.
• Pour into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees for 40 minutes.
• TOPPING: Combine pineapple and pudding mix.
• Let stand for 5 minutes.
• Add Cool Whip.
• Mix well by hand.
• Frost cake when cool.
• Refrigerate.

PINEAPPLE AMBROSIA CAKE

Steps:

• For the pineapple curd:.
• Bring pineapple juice to boil in saucepan over medium heat.
• Whisk eggs, yolk, and sugar in medium bowl.
• Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, about 2 to 3 minutes.
• Off heat, stir in butter and a pinch of salt, then strain into a small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, about 1 hour.
• For the orange frosting:.
• Transfer 1 cup of vanilla frosting to a small bowl. Stir in orange zest and juice.
• To assemble:.
• Cut cake horizontally into 4 even layers.
• Place bottom layer on platter. Spread 1/2 cup of orange frosting over cake and top with 20 orange slices.
• Place next layer on top of oranges and spread with pineapple curd.
• Top with next layer and spread with remaining orange frosting and 20 more orange slices.
• Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides and decorate top with with orange and pineapple slices.