Ambrosia Angel Food Cake Recipes

Steps:

• PINEAPPLE CURD: Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.
• CAKE: Slice cake horizontally into 3 even layers.
• In a mixing bowl, add vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
• Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut in 1/2.
• Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
• Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.Press toasted coconut into sides and on top of cake.

Steps:

• CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
• Beat on medium speed for 2 minutes.
• Pour into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees for 40 minutes.
• TOPPING: Combine pineapple and pudding mix.
• Let stand for 5 minutes.
• Add Cool Whip.
• Mix well by hand.
• Frost cake when cool.
• Refrigerate.

Steps:

• Drain pineapple juice in a medium sized bowl. Mix in the Jell-O Vanilla Instant Pudding mix, and then mix in 1 cup of the Cool Whip. Now fold in the crushed pineapple.
• Split angel food cake crosswise. Spread the bottom layer with half the pineapple-pudding mix. Put on the top of the cake. Frost the sides with the remaining Cool Whip.
• Use the remainder of the pineapple-pudding mix to spread on top of the cake. Now, sprinkle the top of the cake with toasted coconut and decorate with the drained mandarin oranges. Refrigerate until ready to serve.