Lemon Ambrosia Cake
submitted by Mrs. T1 (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 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.
This cake has been a family favorite for years. It has a yummy lemon filling and a real whipped cream topping. (Real whipped cream tastes much better than cool whip on this dessert!) Although this recipe 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. It can be made (or partly made) a day ahead if you like.
posted by Unknown @ 12:18 PM
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