Recipes, memories and random thoughts from my kitchen
Tuesday, May 25, 2010
Lemon Ambrosia Cake
LEMON AMBROSIA CAKE
1 (18.25 oz) lemon cake mix, plus the eggs and oil it calls for 1 (20 oz.) can crushed pineapple, undrained 1 cup sugar 2 (3.5 oz.) packages cook-and-serve lemon pudding and pie filling 2 cups whipping cream 1/2 cup flaked coconut
Bake the cake as directed in a 13x9x2” pan.
Combine the pineapple and sugar in a saucepan. Bring to a boil; reduce heat and boil 5 minutes. Pour pineapple mixture over the hot cake.
Cool pineapple-topped cake completely in pan on rack.
Cook the lemon pudding mixes as directed, with the egg yolks* and water called for. Pour the cooked pudding over the cake and chill until firm.
Whip the cream until medium-stiff peaks form. Spread the whipped cream over the pudding.
Sprinkle the coconut over the whipped cream and refrigerate the cake until ready to serve.
Yield: 12 servings.
* The pudding mix will call for 2 egg yolks per box of pudding -- or 4 egg yolks for this recipe which uses 2 boxes of mix. I just use 1 whole egg per box of pudding -- that is, 2 whole eggs for this recipe. I just beat them very well before combining with the pudding mix, sugar and water.
As I mentioned, this cake has been a family favorite for years. Although it is easy to make, it is somewhat time-consuming because the cake needs to cool and then chill in between the different steps of the recipe.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.