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Ambrosia Cake Recipe

Ambrosia Cake Recipe

Ambrosia cake is a vibrant, fruit-filled dessert inspired by the classic ambrosia salad. It features layers of light cake, a creamy ambrosia filling made with whipped cream, coconut, and mixed fruits like pineapple and mandarin oranges. The cake is easy to make and can be customized with your choice of fruits and flavors. Perfect for holidays, potlucks, or summer picnics, this dessert offers a refreshing alternative to heavier cakes, making it a crowd favorite. The cake is often chilled to enhance the flavors and provide a cool, satisfying treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 1 box vanilla cake mix or homemade vanilla cake
  • 3 large eggs
  • 1/2 cup butter softened
  • 1 cup water or as directed on cake mix box
  • For the Ambrosia Filling:
  • 2 cups heavy whipping cream or whipped topping
  • 1/2 cup shredded coconut unsweetened
  • 1 cup mini marshmallows
  • 1 can 15 oz pineapple chunks, drained
  • 1 can 15 oz mandarin oranges, drained
  • 1/2 cup sweetened shredded coconut optional
  • 1/2 cup maraschino cherries optional, for garnish

Equipment

  • 9-inch round cake pans (2)
  • Mixing bowls
  • Hand or stand mixer
  • Spatula
  • Measuring spoons and cups
  • Knife for slicing cake layers
  • Refrigerator for chilling

Method
 

  1. Prepare the Cake: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Prepare the cake mix according to the box instructions, using eggs, butter, and water. Pour the batter evenly into the pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.
  2. Make the Ambrosia Filling: While the cake is cooling, whip the heavy cream until stiff peaks form (or use store-bought whipped topping). Gently fold in the shredded coconut, mini marshmallows, pineapple, and mandarin oranges until well combined.
  3. Assemble the Cake: Once the cake is cool, slice each cake in half to create four layers. Place the first layer on a platter and spread a layer of ambrosia filling on top. Repeat with the remaining layers and filling.
  4. Finish the Cake: Spread the remaining ambrosia filling on top of the cake. Garnish with shredded coconut or maraschino cherries if desired. Chill the cake in the refrigerator for at least 2 hours.
  5. Serve and Enjoy: After chilling, slice and serve cold. Enjoy!

Notes

  • Substitutes: You can use coconut milk or Greek yogurt for a dairy-free version of the filling. You can also replace the heavy cream with coconut whipped cream for a vegan option.
  • Fruit Variations: Feel free to add or swap fruits based on your preference—try fresh strawberries, kiwi, or peaches for a different twist.
  • Storage: Store any leftover ambrosia cake in the refrigerator. It will stay fresh for up to 3 days, but it’s best enjoyed within 1-2 days for optimal freshness and flavor.
  • Decorating: For a more festive touch, you can garnish the top of the cake with toasted coconut, extra fruit, or even a drizzle of fruit syrup.
  • Ambrosia Cake Recipe