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Ingredients
| lemon cake mix: 18.5 oz |
| eggs: 2 |
| water: 1/2 cup |
| canola oil - for salads, woks and light frying: 1/2 cup |
| canned mandarin oranges: 11 oz |
| frozen whipped topping: 8 oz (Cool Whip) |
| canned pineapples: 20 oz (Crushed) |
| dry lemon pudding mix: 3.5 oz (Instant pudding mix) |
| dried sweetened coconut meat: 3/4 cup (Flake or shredded) |
Ambrosia Cake
User rating:
Quintessential cake for summertime potlucks!
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Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Combine cake mix, eggs, water, oil, and oranges (including liquid) with electric mixer.
Pour into greased&floured 13X9 inch pan.
Bake at 325 degrees about 30 minutes till cake tests done.
Topping: Mix together Cool Whip, pineapple (including liquid), pudding mix, and coconut. Spread on cooled cake and refrigerate.
Top with cherry halves if desired.
Note: You may lightly toast the coconut if desired.
Also, this cake freezes well.
Pour into greased&floured 13X9 inch pan.
Bake at 325 degrees about 30 minutes till cake tests done.
Topping: Mix together Cool Whip, pineapple (including liquid), pudding mix, and coconut. Spread on cooled cake and refrigerate.
Top with cherry halves if desired.
Note: You may lightly toast the coconut if desired.
Also, this cake freezes well.