(originally made 11/28/2006)
I started with a recipe for Luscious Mandarin Orange Cake, and tweaked to it to make Ambrosia Cake. Omitted walnuts, added box of orange jello to cake base.
Added shredded coconut and chopped maraschino cherries to the frosting.
Luscious Mandarin Orange Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts -- if desired (omitted)
1 can mandarin orange segments -- (11 oz) undrained
1 can crushed pineapple -- (20 oz) undrained
1 box vanilla instant pudding and pie filling mix -- (4-serving size)
1/2 teaspoon grated orange peel -- if desired (1/2 to 1)
1 cup frozen (thawed) whipped topping
1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray.
large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with
electric mixer on low speed 30 seconds; beat on medium speed 2 minutes.
Pour into pan.
3.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
make pineapple frosting, stir together pineapple, dry pudding mix and
orange peel. Gently stir in whipped topping. Spread on cake. Store
tightly covered in refrigerator.
Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated
Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 250mg; Total
Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g);
Source: Betty Crocker