Exquisite Lemon Ambrosia Cake

Delight in this exquisite Lemon Ambrosia Cake, a delightful blend of zesty lemon flavors harmonizing with tropical pineapple and luscious coconut. This elegant dessert is sure to impress any palate and elevate your baking skills to new heights.

Ingredients

Ingredients
1	18 ¼ ounce package lemon supreme cake mix
1	3 ½ ounce package french vanilla instant pudding mix
4	eggs
3	⁄4 cup ¾ cup vegetable oil
1	1 ¼ cups 7-Up soda
1	⁄2 cup ½ cup lemon juice
1	14 ounce can sweetened condensed milk
1	8 ounce carton frozen whipped topping, thawed
1	cup 1 cup crushed pineapple, drained
1	⁄2 cup ½ cup coconut

Instructions

• Cake Preparation

  1. Prepare the cake by combining the lemon supreme cake mix, french vanilla instant pudding mix, eggs, vegetable oil, and 7-Up in a mixing bowl.
  2. Using a mixer, beat the ingredients on low speed until moistened, then increase to medium speed and beat for 2 minutes.
  3. Divide the batter evenly into three well-greased 9-inch round cake pans.
  4. Bake the cakes at 350°F for 20-25 minutes or until a toothpick inserted comes out clean.
  5. Allow the cakes to cool in the pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.

• Filling and Assembly

  1. To make the filling, mix lemon juice and sweetened condensed milk in a bowl until well blended.
  2. Fold in the crushed pineapple, drained coconut, and thawed whipped topping, letting it sit for about 5 minutes.
  3. Spread 1-1/3 cups of the Coconut-Pineapple Filling between the cake layers and on top of the cake.
  4. Cover the sides and top of the cake with the remaining filling.
  5. Refrigerate the assembled cake for 3-4 hours before slicing and serving.

Aug 03, 2024