Lemon Ambrosia Cake

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“This is one of those recipes where it looks like you really worked hard, but it uses convience foods so it is really easy. I like easy. I didn't add the chill time to the stats, but it should sit in the fridge for at least 3-4 hours so that it sets really well.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
  2. Beat on low speed until ingredients are moistened.
  3. Beat at medium speed 2 minutes.
  4. Spoon batter into three well-greased 9-inch round cake pans.
  5. Bake at 350 for 20-25 minutes or until done.
  6. Cool in pans on wire racks for 10 minutes.
  7. Remove from pans and cool completely on wire racks.
  8. FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
  9. Add pineapple and coconut, and then fold in whipped topping – let stand about 5 minutes.
  10. TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
  11. Spread on sides and top of cake.
  12. Refrigerate 3-4 hours before slicing.

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