Lemon Ambrosia Cake
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Cake
- 1 (18 1/4 ounce) package lemon supreme cake mix
- 1 (3 1/2 ounce) package french vanilla instant pudding mix
- 4 eggs
- 3⁄4 cup vegetable oil
- 1 1⁄4 cups 7-Up soda
-
Coconut-Pineapple filling
- 1⁄2 cup lemon juice
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) carton frozen whipped topping, thawed
- 1 cup crushed pineapple, drained
- 1⁄2 cup coconut
directions
- CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
- Beat on low speed until ingredients are moistened.
- Beat at medium speed 2 minutes.
- Spoon batter into three well-greased 9-inch round cake pans.
- Bake at 350 for 20-25 minutes or until done.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans and cool completely on wire racks.
- FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
- Add pineapple and coconut, and then fold in whipped topping – let stand about 5 minutes.
- TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
- Spread on sides and top of cake.
- Refrigerate 3-4 hours before slicing.
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Reviews
-
There are two really exceptional things about this cake. One, the cake is moist, lemony and three layers, so it really gets noticed. Two, the frosting is fantastic, light not heavy like regular frostings and it has pineapple and coconut in it. I did have misgivings about it because it wasn't thick when I made it or when I put it on and I thought. "This stuff is going to sink to the plate I'm the cake is going to look stupid". It stayed though! There was a little more at the base of the cake than the top but it didn't move! It tasted light and delicious! Definitely worth the five stars!
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What a delicious cake! I had to make a few substitutions but think I wound up with the same basic cake. Only had white cake mix - used it plus a tsp. of lemon extract, subbed applesauce for half of the oil and ginger ale for the 7-Up (what I had on-hand!) Also, was not looking to make a layer cake so poured into a 13x9" glass pan and baked for 30 minutes. The filling served as a thick, scrumptious frosting - yummy! A definite keeper!
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Easy and makes a wonderfully moist lemony cake in three layers which is very attractive. I love lemon but didn't care too much for the filling/frosting, I think because it reminded me of lemon meringue pie. Just a personal taste thing. I will definitely make the cake again, probably filling the layers with raspberry jam and using whipped cream or boiled/coconut frosting. Thanks, Mysterygirl, for sharing your recipe!
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Tweaks
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What a delicious cake! I had to make a few substitutions but think I wound up with the same basic cake. Only had white cake mix - used it plus a tsp. of lemon extract, subbed applesauce for half of the oil and ginger ale for the 7-Up (what I had on-hand!) Also, was not looking to make a layer cake so poured into a 13x9" glass pan and baked for 30 minutes. The filling served as a thick, scrumptious frosting - yummy! A definite keeper!
RECIPE SUBMITTED BY
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