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: http://amzn.to/2qbMqhH. 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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