Ambrosia Cake Recipe Southern
As a delightful variation on the classic Southern ambrosia salad, this cake has a slightly damp cake base, topped with tropical fruits and whipped cream. The cake is perfect for occasions and celebrations alike, giving connoisseurs a refreshing and indulgent treat that is truly expressive of the feeling throughout all southerners' hearts.
Equipment
- 9x13-inch baking pan (or round cake pans)
- Hand mixer or whisk
- Mixing bowls
- Spatula
- Cooling rack
Ingredients
- For the cake base:
- 1 box of yellow cake mix or homemade vanilla cake
- 2-3 eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 can mandarin oranges drained
- For the fruit and creamy topping:
- 1 can crushed pineapple drained
- 1 can mandarin oranges drained
- 1 package instant vanilla pudding mix
- 1 container whipped topping or whipped cream
- 1/2 cup shredded coconut optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Mix the cake batter: In a large bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract. Mix until smooth. Gently fold in the mandarin oranges.
- Bake the cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Prepare the topping: In a bowl, whisk the instant vanilla pudding mix with reserved mandarin orange juice. Add the whipped topping and mix until smooth. Fold in the pineapple, mandarin oranges, and shredded coconut (if using).
- Assemble the cake: Once the cake is cool, spread the topping evenly over the cake.
- Refrigerate the cake for at least 2 hours to allow the topping to set. Garnish with extra fruit or coconut if desired before serving.
Notes
- or a lighter version, you can use low-fat whipped topping or Greek yogurt.
- To avoid a soggy cake, be sure to drain the fruit thoroughly.
- You can also use fresh fruit instead of canned for a fresher flavor.
- Add maraschino cherries or toasted nuts for extra flavor and texture.
