ambrosia cake
Remember the old Ambrosia Cake recipe where you used a large crystal compote dish and layered fruit, puddings, creams, coconut, etc. and it took forever to make? I think it was popular for tupperware parties of the early 60s. Well, this cake recipe gives you the taste of that vintage cake without the fuss. No need for ice cream with this one.
prep time
30 Min
cook time
40 Min
method
---
yield
12-15 serving(s)
Ingredients
- 1 box duncan hines moist deluxe yellow cake mix
- - all ingredients called for in cake mix
- 1 cup buttermilk
- 1 package 3 oz. instant banana cream pudding
- 1 jar marichino cherries, drained well and chopped
- 2 - 8oz. cans crushed pineapple in juice
- 1/4 cup brown sugar
- 2 1/2 cups sweetened coconut
- 1 cup chopped walnuts
How To Make ambrosia cake
-
Step 11. In bowl, add dry cake mix and dry pudding mix. Stir. 2. In another bowl, combine wet ingredients and eggs of cake mix with the buttermilk. Beat with mixer until blended. 3. Add wet mixture to dry cake mix mixture. Beat for 2 minutes until thoroughly blended and smooth. 4. fold in cherries and nuts. 5. Put in sprayed 9x13 pan and bake according to box directions. Allow up to 5 minutes more baking time due to added moisture. Use toothpick to test doneness. 6. While cake is baking, heat pineapple and brown sugar until sugar is melted. 7. Poke holes in the top of the cake with something that will make an 1/8 to 1/4 inch hole. I use the handle of a wooden spoon, and pour pineapple mixture over it evenly. Spread with cool whip and top with coconut and a dusting of walnuts. Refrigerate for an hour before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes