Best Pineapple Ambrosia Cake Recipes

AMBROSIA CAKE

Ambrosia Cake image

I LOVE this cake...so easy and so good. Perfect for when you want something sweet, but not too rich!!

Provided by Troop Angel

Categories Dessert

Time 55m

Yield 10-20 serving(s)

Number Of Ingredients 7

Ingredients

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.

Nutrition Facts : Calories 538.9, Fat 24.9, SaturatedFat 8, Cholesterol 85.7, Sodium 623.9, Carbohydrate 75.2, Fiber 1.6, Sugar 55.4, Protein 5.6

AMBROSIA CAKE

Ambrosia Cake image

Make the best Ambrosia Cake with mandarin oranges and fluffy pineapple frosting.

Provided by Stephanie Manley

Categories Dessert

Time 45m

Number Of Ingredients 8

Ingredients

1 box yellow cake mix
2 eggs
1/2 cup vegetable oil
1/2 cup water
8 ounces mandarin oranges (drained)
8 ounces crushed pineapple (drained)
1 box instant vanilla pudding
8 ounces Cool Whip

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.

Nutrition Facts : Calories 163 kcal, Carbohydrate 26 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 194 mg, Sugar 16 g, ServingSize 1 serving

LUXURIOUS ANGEL FOOD AMBROSIA CAKE

Luxurious Angel Food Ambrosia Cake image

A fantastic cake that does not weigh you down. The presentation is very impressive and the cake is simply luscious, fresh and very satisfying without being heavy.

Provided by Brandess

Categories Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

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

HOLIDAY AMBROSIA CAKE

Holiday Ambrosia Cake image

This unbeatable cake is loaded with flavor. Pineapple, apricot, coconut-- your taste buds with be dancing in your mouth! With the addition of butter, shortening and sour cream to the batter guarantees a moist, tender crumb. Taste of Home- Zan Brock- Alabama

Provided by Pat Duran

Categories Fruit Desserts

Time 1h20m

Number Of Ingredients 24

Ingredients

CAKE:
1/2 c real butter, softened
1/2 c crisco buttery shortening
2 c granulated sugar
5 large eggs, separated
1 tsp rum extract
1/2 c sour cream
1/2 c apricot nectar plus 1/4 c. apricot preserves
1/4 c pineapple preserves
2 c cake flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 c pecan pieces
FROSTING:
1/2 c real butter,softened
3 oz pkg. cream cheese,softened
1/2 tsp coconut extract
1/2 tsp almond extract
1/4 c apricot preserves
1/4 c pineapple preserves
3 3/4 c powdered sugar or more
1 c coconut, flaked
maraschino cherries with stems for garnish

Steps:

1. Preheat oven to 350^. Spray well a 10 inch bundt pan or paper line 36 muffin cups. Cake: In a large bowl, cream the first 3 ingredients until light and fluffy. Add egg YOLKS, one at a time, beating well after each. Beat in extract.
2. In another bowl, whisk sour cream, apricot nectar and preserves. Combine the dry ingredients; add to creamed mixture alternately with the sour cream mixture. Beat JUST until blended. Stir in pecans. Beat egg WHITES until stiff peaks form; fold into batter.
3. Pour batter into prepared pan .Fill the muffin cups 3/4 full if making this way and bake for 18-22 minutes or until tested clean with toothpick. In bundt pan if using pour in batter and even carefully. Bake for 55 minutes of until tested done with toothpick. Cool cake and cupcakes for 10 minutes before removing from pan to wire rack to cool completely. Invert cake to plate.
4. Frosting: In a large bowl, cream butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in powdered sugar until blended. Frost cake or cupcakes; sprinkle with coconut. Garnish with cherries.