Best Luxurious Angel Food Ambrosia Cake Recipes

Ambrosia Cake image

Provided by Sandra Lee

Categories dessert

Time 26m

Yield 10 servings

Number Of Ingredients 10

1 (12-ounce) store-bought angel food cake
1/2 cup fat free vanilla yogurt
1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite)
1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W)
1 cup seedless grapes, sliced in 1/2
1/2 cup sugar free apricot preserves (recommended: Smucker's)
1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole)
1 cup plain shredded coconut, plus 1 cup toasted
1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole)
1/4 cup frozen cherries, defrosted

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.

Luxurious Angel Food Ambrosia Cake image

Provided by Brandess

Categories Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 13

1 cup pineapple juice
2 eggs
1/2 cup sugar
2 tablespoons unsalted butter
1/8 teaspoon salt
16 ounces vanilla frosting
8 ounces cream cheese frosting
2 teaspoons orange juice
1 teaspoon orange zest (half the orange)
1 angel food cake (pre-made storebought)
2 (15 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple slices, drained and cut into quarters
2 cups sweetened flaked coconut

Steps:

PINEAPPLE CURD: Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.
CAKE: Slice cake horizontally into 3 even layers.
In a mixing bowl, add vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut in 1/2.
Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.Press toasted coconut into sides and on top of cake.

Nutrition Facts : Calories 431.3, Fat 13.6, SaturatedFat 6.3, Cholesterol 30.2, Sodium 328.2, Carbohydrate 76.2, Fiber 2.1, Sugar 60.1, Protein 4.1

Ambrosia Cake image

Provided by Troop Angel

Categories Dessert

Time 55m

Yield 10-20 serving(s)

Number Of Ingredients 7

1 package yellow cake mix, pudding type
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, undrained
4 eggs
1 (20 ounce) can crushed pineapple, undrained
1 (6 ounce) package vanilla instant pudding mix
1 (8 ounce) carton Cool Whip, thawed

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.