AMBROSIA CAKE
Make the best Ambrosia Cake with mandarin oranges and fluffy pineapple frosting.
Provided by Stephanie Manley
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- In a bowl combine the yello cake mix, the eggs, vegetable oil, water, and drained mandarin oranges.
- Pour batter evenly into 2 greased and floured cake pans.
- Bake at 350 degrees for 30-35 minutes.
- Remove cake layers from the pans and cool completely.
- Combine the drained crushed pineapple, instant vanilla pudding, and Cool Whip. Spread the frosting on the top and sides of the cake layers.
Nutrition Facts : Calories 163 kcal, Carbohydrate 26 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 194 mg, Sugar 16 g, ServingSize 1 serving
AMBROSIA CAKE
From Betty's Soul Food Collection... Be proud to serve this moist and delicious citrus-spiked cake all dressed up in snowy white coconut.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
- Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 38 g, TransFat 2 g
OUR BEST AMBROSIA RECIPE EVER
Provided by Emily Nabors Hall
Time 20m
Number Of Ingredients 7
Steps:
- Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla bean paste, and salt in a medium bowl until smooth. (Store yogurt mixture, covered, in the refrigerator up to 2 days.)
- Cut peel and pith from oranges; cut oranges into ¼-inch-thick rounds. Cut pineapple lengthwise into ¼-inch-thick planks; cut planks into 2-inch pieces. (Store orange rounds and pineapple pieces in an airtight container in the refrigerator up to 1 day.)
- To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with toasted coconut chips (breaking apart any larger chips), and serve.
AMBROSIA CAKE
Steps:
- Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
- Refrigerate until ready to serve. Serve at room temperature.
AMBROSIA
Try Alton Brown's take on the Southern classic ambrosia, a holiday fruit salad with clementines, pineapples, maraschino cherries and even marshmallows.
Provided by Alton Brown
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
PISTACHIO AMBROSIA CUPCAKES
The light fluffy ambrosia salad on top of a simple cupcake is simply delicious. These are cute, cool and look almost too pretty to eat but grab a fork and dig in. The cherry on top is the perfect touch.These cupcakes would be fabulous for a summer or spring potluck. What a fabulous idea!
Provided by Linda BONWILL
Categories Fruit Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Bake cupcakes according to directions, let cool completely before adding topping.
- 2. In large bowl toss all other ingredients.
- 3. Top each cupcake with about 2 tablespoons of topping.
- 4. Add one cherry to top of each cupcake. Enjoy!!!
CHERRY AMBROSIA
This is a recipe I found online. It looks yummy but to be honest I haven't tried it yet. We grill out year round so I will be trying it soon. I love toasted pound cake and this takes it a step up.
Provided by Susan Day
Categories Fruit Desserts
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat a grill for medium heat cooking. Very lightly oil the cake slices with cooking spray, then grill until browned and marked, 1 to 2 minutes per side. Place on a cutting board and cut into 1-inch cubes.
- 2. In a very large bowl, combine cherries, bananas, coconut and orange juice and toss to coat. Add cake cubes and toss just until coated. Add a few more tablespoons orange juice to further moisten the cake if desired.
- 3. Per serving (will depend on cake used): 300 calories (70 from fat), 8g total fat, 7g saturated fat, 0mg cholesterol, 190mg sodium, 55g total carbohydrate (4g dietary fiber, 15g sugar), 5g protein
AMBROSIA LAYER CAKE
Categories Cake Fruit Dessert Bake Christmas Lemon Orange Coconut Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
- Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
- Beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide between cake pans, spreading evenly.
- Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely. (Leave oven on for toasting coconut.)
- Make filling while layers bake:
- Whisk together eggs in a heatproof bowl until combined well.
- With clean dry whisk, stir together sugar, cornstarch, and a pinch of salt in a 1 1/2- to 2-quart heavy saucepan, then whisk in water and juices until smooth. Bring to a boil over moderate heat, whisking, then reduce heat and cook at a bare simmer, whisking constantly, 2 minutes (mixture will be thick).
- Add half of hot juice mixture to eggs in a slow stream, whisking, then whisk egg mixture into juices in saucepan and cook over moderately low heat, whisking, just until it reaches a boil. Remove pan from heat, then add butter and zest, whisking until butter is melted. Chill filling, its surface covered with a buttered round of wax paper (buttered side down), until cold, about 30 minutes.
- Make frosting:
- Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until golden, 12 to 15 minutes.
- Beat together egg whites, sugar, water, corn syrup, and a pinch of salt in a large metal bowl with a handheld electric mixer (clean beaters if necessary) until combined. Set bowl over a saucepan of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and lemon juice and continue beating until frosting is cooled and very thick, 6 to 10 minutes.
- Assemble cake:
- Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or large plate and spread with about 3/4 cup filling. Stack remaining cake layers using about 3/4 cup filling between each layer. Spread top and side of cake with frosting and coat cake with coconut, gently pressing to help it adhere.
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