Tuesday, May 25, 2010

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.


Mrs. Doug said...

Yum, Joanna would love this cake. She like anything lemon. I ought to try making it for one of our church dinners sometime.

Loved all your craftiness too.

Hope you have a wonderful day.

Mrs. D

Arlene Grimm said...

Sounds yummy...I have a similar cake that I make but I use instant pudding. I just made a gooey butter cake for dinner tonight. Paula Deene has several versions of this cake and I tried the one with chocolate cake mix instead of butter cake mix. It smells so good. I may have to try a taste before supper!!