How To make Ambrosia Cake
1 Box White Cake Mix
2 Boxes Orange Gelatin Powder
1 Cup Boiling Water
4 Eggs
3/4 Cup Salad Oil
Frosting: 1 Can Crushed Pineapple
1 Box Powdered Sugar
1 Can Pineapple
5 Sections Mandarin Oranges
1 Maraschino Cherry
Coconut
Dissolve gelatin in hot water. Cool a few minutes.
Add gelatin to cake mix with all other ingredients. Mix about 2 minutes on med ium speed.
Pour into greased and floured 13 x 9 x 2 1/2 inch pan.
Bake at 350 degrees for 30 to 45 minutes.
FROSTING:
Combine, pineapple with powdered sugar. Mix well and spread on hot cake.
Sprinkle coconut over pineapple.
Decorate top with five mandarin orange sections in a circle with a maraschino c herry in the center.
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On Page 150 it says that Starbuck's favorite drink and dessert are a Sagittarian straight-arrow and Aquarian ambrosia cake.
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Ambrosia Angel Food Cake #shorts
GET THE FULL RECIPE HERE:
Do you want a heavenly cake recipe? imperialsugar.com. A classic Southern dessert gets a fun twist when combined with angel food cake. Ambrosia salad becomes the filling and garnish for a light and fluffy angel food cake, frosted with marshmallow-flavored frosting and toasted coconut. This dessert recipe is perfect for Easter, Mother's Day and summer picnics and parties. #imperialsugar #dessert #recipe #ambrosia #angelfoodcake
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Ambrosia Cake~Mother's Day Dessert~Angel Fruit Cake~Refreshing Retro Cake Recipe~ Noreen
Today I wanted to share with you a redo of an older video but the recipe has also been updated. This old classic is super easy to make and would be a great option to have your kids work on this weekend for a delicious Mother's Day dessert. Only a few ingredients are required and this is super refreshing and very tasty. Of course I am talking about Ambrosia cake! This classic throw together dessert is sure to please!
I love this cake. It has few ingredients and starts off with a box of angel food cake mix. It doesn't matter if you get the kind in two pouches or one. If you get the kind with two, just pop them in a bowl and mix them together. Then you add a 20 ounce can of crushed pineapple and beat with an electric mixer until combined.
Next take a 16 ounce jar of maraschino cherries and drain them, blot them on paper towel and chop them up. Add them to the cake batter. Then add a 14 ounce can of mandarin oranges that has been drained well. Fold everything in to combine.
Pour the batter into a well sprayed 9 x 13 baking pan and bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely.
When the cake has cooled, make a topping out of 2 cups of whipped cream beaten to soft peaks then add 1 tablespoon of vanilla extract, 1/4 cup of granulated sugar and 2 tablespoons of instant clear jel as a stabilizer. If you do not have the clear jel, you can find it here: You don't have to add the clear jel, but I like to so that the whipped cream stays whipped and does not dissolve into a liquid after a day or two in the fridge.
Once the whipped cream has been beaten to stiff peaks, fold in 1 cup of sweetened, shredded coconut flakes. Top your cooled cake with the coconut whipped cream and spread evenly.
The beauty of this cake is that you can serve it right away. The cake will need to be refrigerated and will last nicely up to 5 days in the refrigerator. Be sure to cover it so it doesn't end up tasting like your fridge.
A couple of notes. If you are not a fan of maraschino cherries, leave them out. You don't have to replace them with anything, but if you do, use a second can of drained mandarin oranges to even out the fruit ration on the cake. Secondly, if you are not a fan of coconut, leave that out as well. This recipe is super flexible and you can make it your own.
I hope that you will give this Ambrosia cake recipe a try and I hope you love it!
Happy Eating!
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Dessert Recipe | Ambrosia Cheesecake
This is an indulgent dessert recipe that I show you how to make in a few simple steps that will really impress at a dinner party or event!
Ambrosia + cheesecake combined = heaven!
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Ambrosia Cake????????????????
Ambrosia Cake
#cakemixcreation #foodofthegods
1 box Yellow Cake Mix
4 Eggs
8-ounce can Crushed Pineapple with the juice (undrained)
2/3 cup Canola, Vegetable or Coconut Oil
1/4 cup Fresh Orange Juice (squeezed from the orange zested for the frosting)
Place all ingredients into a large mixing bowl and mix on medium low with an electric mixer for 2 minutes. Pour into 2 buttered 8 inch cake pans and bake at 350 degrees F for 20 to 25 minutes until a toothpick inserted into the middle of the cakes comes out clean. Cool a few minutes in the pans and turn out onto a wire rack to cool completely.
ORANGE-CREAM CHEESE FROSTING RECIPE:
1-1/2 sticks (3/4 cup) softened Butter (yes I forgot the butter in the video????)
12-ounces softened Cream Cheese
1 teaspoon Vanilla Extract
Zest of an Orange (about 1-1/2 tablespoons)
6 cups confectioner's Sugar (powdered sugar)
GARNISHES:
2 cups Sweetened Coconut Flakes
canned Pineapple Chunks, drained
canned Mandarin Oranges, drained
Maraschino Cherries
With an electric mixer, cream butter, cream cheese, vanilla and orange zest until smooth. Begin adding the confectioner's sugar one cup at-a-time while mixing. Mix until smooth. Frost first layer of cake with about 1 cup of frosting. Add the second layer and frost the sides well covering the cake all the way to the bottom to keep it moist. Frost the top as well. Sprinkle coconut on top and press into the sides of the cake as well. Garnish with orange slices making a circle around the edge of the top of the cake overlapping each slice a bit. Pile some pineapple chunks in the middle of the top of the cake and dot with cherries for a pop of color. Keep refrigerated until ready to serve and enjoy!