Zutaten für Ambrosia Cake
- 1 (15.25 ounce) package yellow cake mix
- ½ cup vegetable oil
- 1 (11 ounce) can mandarin oranges, drained
- 4 large eggs
- 1 (20 ounce) can crushed pineapple, drained
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping (cool whip)
- ¼ cup flaked coconut
- maraschino cherries, optional
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Zubereitung von Ambrosia Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine: 1 box (15.25 oz) yellow cake mix, 1/2 cup vegetable oil, 1 (11 oz) can mandarin oranges, drained, and 4 large eggs.
- Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes.
- Pour batter into the prepared pan and bake for 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the topping: In a medium bowl, combine 1 (20 oz) can crushed pineapple, drained, and 1 (3.4 oz) package instant vanilla pudding mix.
- Let the pudding mixture stand for 5 minutes to thicken.
- Gently fold in 8 oz Cool Whip.
- Once the cake has cooled completely, frost with the prepared pineapple-pudding mixture.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
221g
Fat
39g
Carbs
25g
