How To make Ambrosia Cheesecake

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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How to make Ambrosia

Easy recipe for ambrosia fruit salad. We serve this as a dessert and side dish each year at Thanksgiving and it's a great, light, fruit and marshmallow dessert everyone loves. Full recipe:

Ambrosia Apple Cheesecake Bars Recipe

The honeyed-sweetness of Ambrosia apples, the creamy cheesecake filling, and the surprising zip of the gingersnap crust will make this treat your family's new favourite. And, it'll have your friends begging you for the recipe!

Serve it for dessert, as an afternoon treat with tea, or take these squares to a potluck or cookie exchange - you'll be very popular!

Discover more recipes featuring Ambrosia apples at AmbrosiaApples.ca

Here's how to make them:

Ingredients:
Crust:
2 cups, ginger snaps
¼ cup melted butter

Cheesecake filling:
500 g. Cream cheese
½ cup sugar
2 large eggs
1 tsp vanilla

Ambrosia apple layer:
2 Ambrosia apples (cored, sliced and diced)
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger

Streusel topping:
¼ cup brown sugar
¼ cup flour
¼ cup quick oats
¼ cup melted butter
(you can double this amount if you want more of a crumble-style topping)

Method:
Start with the crust.
In a food processor, grind up the gingersnaps. We used gluten-free gingersnaps for this recipe.
Add in the melted butter and combine on low until the crust starts to stick together.
Pat into a parchment paper lined 8x8 baking dish.
Bake at 350° for 10 minutes.
Let cool.

Next, prepare the cheesecake filling.
Put cream cheese in a bowl and loosen with an electric beater.
Add in sugar.
Add in eggs, one at a time and blend until smooth.
Pour cheesecake filling over crust.

Slice and dice the Ambrosia apples (leaving the skins on) and toss in spices. Tip: make sure your apples are bite-size or the bars will be tricky to cut or eat without a fork.

Layer spiced Ambrosia apples evenly over the cheesecake layer.

Combine all streusel ingredients in a bowl. Stir with a fork until everything is coated in butter. You can blend this topping if you prefer it less chunky.
Spread streusel evenly over the Ambrosia apples.

Bake at 350° for 40 - 45 minutes (until top is brown and cheesecake has set).

Remove and allow to cool on the counter then chill in the refrigerator for a few hours (until fully set).

Cut and serve.

Want to make this gluten-free? We did! This recipe was made with gluten-free gingersnaps, gluten-free oats, and gluten-free flour - they turned out great (and nobody was the wiser).

Best Ambrosia Pie

This no-bake pie is incredibly easy to make and beyond refreshing! Our Best Ambrosia Pie has a crust made from coconut and a sweet fruity filling that'll have you making room for just one. more. bite.

See the full recipe here;


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When I make this fruit dessert, everyone asks me for the recipe.

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