Best 2 Holiday Ambrosia Cake Recipes

Indulge in a delightful culinary journey with our Holiday Ambrosia Cake, a symphony of flavors that will tantalize your taste buds and evoke the spirit of festive gatherings. This exquisite cake, adorned with whipped cream and toasted coconut, is a harmonious blend of tangy pineapple, creamy coconut, and the subtle sweetness of marshmallows. As you embark on this delectable adventure, you'll also discover a treasure trove of additional recipes nestled within this article, each a culinary gem waiting to be explored. Dive into the rich and decadent Chocolate Truffle Cake, a masterpiece of chocolate indulgence, or embark on a tropical escapade with the vibrant Pineapple Upside-Down Cake. For those seeking a classic indulgence, the Vanilla Bean Pound Cake offers a comforting embrace of simplicity and timeless flavors. And if you're in the mood for a touch of nostalgia, the Old-Fashioned Carrot Cake, with its warm spices and nutty undertones, will transport you back to cherished memories.

Let's cook with our recipes!

HOLIDAY AMBROSIA CAKE

Holiday Ambrosia Cake image

This is from an old recipe that came to me as a typical fruitcake. I added pineapple, coconut and pineapple juice, which made it really moist and gave it a bit of a tropical taste. - Dotty Stodulski, North Port, Florida

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 teaspoon coconut extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened pineapple juice
2-1/4 cups sweetened shredded coconut
1-1/2 cups chopped candied pineapple
1 cup chopped macadamia nuts
1 cup golden raisins
1/2 cup chopped dried mangoes
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries
COCONUT GLAZE:
1 cup confectioners' sugar
2 tablespoons coconut milk or 2% milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with pineapple juice, beating well after each addition. Fold in the coconut, pineapple, macadamia nuts, raisins, mangoes and candied cherries., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake.

Nutrition Facts : Calories 613 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 331mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 7g protein.

HOLIDAY AMBROSIA CAKE

Holiday Ambrosia Cake image

This unbeatable cake is loaded with flavor. Pineapple, apricot, coconut-- your taste buds with be dancing in your mouth! With the addition of butter, shortening and sour cream to the batter guarantees a moist, tender crumb. Taste of Home- Zan Brock- Alabama

Provided by Pat Duran

Categories Fruit Desserts

Time 1h20m

Number Of Ingredients 24

Ingredients

CAKE:
1/2 c real butter, softened
1/2 c crisco buttery shortening
2 c granulated sugar
5 large eggs, separated
1 tsp rum extract
1/2 c sour cream
1/2 c apricot nectar plus 1/4 c. apricot preserves
1/4 c pineapple preserves
2 c cake flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 c pecan pieces
FROSTING:
1/2 c real butter,softened
3 oz pkg. cream cheese,softened
1/2 tsp coconut extract
1/2 tsp almond extract
1/4 c apricot preserves
1/4 c pineapple preserves
3 3/4 c powdered sugar or more
1 c coconut, flaked
maraschino cherries with stems for garnish

Steps:

1. Preheat oven to 350^. Spray well a 10 inch bundt pan or paper line 36 muffin cups. Cake: In a large bowl, cream the first 3 ingredients until light and fluffy. Add egg YOLKS, one at a time, beating well after each. Beat in extract.
2. In another bowl, whisk sour cream, apricot nectar and preserves. Combine the dry ingredients; add to creamed mixture alternately with the sour cream mixture. Beat JUST until blended. Stir in pecans. Beat egg WHITES until stiff peaks form; fold into batter.
3. Pour batter into prepared pan .Fill the muffin cups 3/4 full if making this way and bake for 18-22 minutes or until tested clean with toothpick. In bundt pan if using pour in batter and even carefully. Bake for 55 minutes of until tested done with toothpick. Cool cake and cupcakes for 10 minutes before removing from pan to wire rack to cool completely. Invert cake to plate.
4. Frosting: In a large bowl, cream butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in powdered sugar until blended. Frost cake or cupcakes; sprinkle with coconut. Garnish with cherries.

Tips:

Use fresh fruit: Fresh fruit will give your ambrosia cake the best flavor and texture. If you can, use fruit that is in season.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help the frosting to set properly.
Store the cake in the refrigerator: Ambrosia cake is best when stored in the refrigerator. It will keep for up to 3 days.

Conclusion:

Ambrosia cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its moist cake, creamy frosting, and fresh fruit, ambrosia cake is sure to be a hit with everyone!