Ambrosia Cupcakes Recipes

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AMBROSIA CAKE



Ambrosia Cake image

From Betty's Soul Food Collection... Be proud to serve this moist and delicious citrus-spiked cake all dressed up in snowy white coconut.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
1/2 cup flaked coconut
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
  • Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.

Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 38 g, TransFat 2 g

PISTACHIO AMBROSIA CUPCAKES



Pistachio Ambrosia Cupcakes image

The light fluffy ambrosia salad on top of a simple cupcake is simply delicious. These are cute, cool and look almost too pretty to eat but grab a fork and dig in. The cherry on top is the perfect touch.These cupcakes would be fabulous for a summer or spring potluck. What a fabulous idea!

Provided by Linda BONWILL

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 9

24 favorite cupcakes
1 pkg Cool Whip, small
1 can(s) chunk pineapple, 8 oz.
1 can(s) mandarin oranges, 11 oz.
1/2 c coconut
2 c mini-marshmallows
2 oz chopped walnuts
1 pkg pistachio pudding, instant
24 maraschino cherries

Steps:

  • 1. Bake cupcakes according to directions, let cool completely before adding topping.
  • 2. In large bowl toss all other ingredients.
  • 3. Top each cupcake with about 2 tablespoons of topping.
  • 4. Add one cherry to top of each cupcake. Enjoy!!!

AMBROSIA LAYER CAKE



Ambrosia Layer Cake image

Categories     Cake     Fruit     Dessert     Bake     Christmas     Lemon     Orange     Coconut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 29

For cake
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
4 large whole eggs, at room temperature for 30 minutes
1 tablespoon finely grated fresh orange zest
1 1/2 teaspoons vanilla
1 cup whole milk
For orange filling
2 large whole eggs
3/4 cup sugar
1/4 cup cornstarch
3/4 cup water
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
2 teaspoons finely grated fresh orange zest
For seven-minute frosting
1 (7-oz) bag sweetened flaked coconut (2 2/3 cups)
2 large egg whites
1 cup sugar
1/4 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla
1 teaspoon fresh lemon juice
Special Equipment
2 (9- by 2-inch) round cake pans

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
  • Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
  • Beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide between cake pans, spreading evenly.
  • Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely. (Leave oven on for toasting coconut.)
  • Make filling while layers bake:
  • Whisk together eggs in a heatproof bowl until combined well.
  • With clean dry whisk, stir together sugar, cornstarch, and a pinch of salt in a 1 1/2- to 2-quart heavy saucepan, then whisk in water and juices until smooth. Bring to a boil over moderate heat, whisking, then reduce heat and cook at a bare simmer, whisking constantly, 2 minutes (mixture will be thick).
  • Add half of hot juice mixture to eggs in a slow stream, whisking, then whisk egg mixture into juices in saucepan and cook over moderately low heat, whisking, just until it reaches a boil. Remove pan from heat, then add butter and zest, whisking until butter is melted. Chill filling, its surface covered with a buttered round of wax paper (buttered side down), until cold, about 30 minutes.
  • Make frosting:
  • Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until golden, 12 to 15 minutes.
  • Beat together egg whites, sugar, water, corn syrup, and a pinch of salt in a large metal bowl with a handheld electric mixer (clean beaters if necessary) until combined. Set bowl over a saucepan of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and lemon juice and continue beating until frosting is cooled and very thick, 6 to 10 minutes.
  • Assemble cake:
  • Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or large plate and spread with about 3/4 cup filling. Stack remaining cake layers using about 3/4 cup filling between each layer. Spread top and side of cake with frosting and coat cake with coconut, gently pressing to help it adhere.

AMBROSIA CAKE



Ambrosia Cake image

Provided by Sandra Lee

Categories     dessert

Time 26m

Yield 10 servings

Number Of Ingredients 10

1 (12-ounce) store-bought angel food cake
1/2 cup fat free vanilla yogurt
1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite)
1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W)
1 cup seedless grapes, sliced in 1/2
1/2 cup sugar free apricot preserves (recommended: Smucker's)
1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole)
1 cup plain shredded coconut, plus 1 cup toasted
1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole)
1/4 cup frozen cherries, defrosted

Steps:

  • Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
  • Refrigerate until ready to serve. Serve at room temperature.

AMBROSIA CAKE



Ambrosia Cake image

I LOVE this cake...so easy and so good. Perfect for when you want something sweet, but not too rich!!

Provided by Troop Angel

Categories     Dessert

Time 55m

Yield 10-20 serving(s)

Number Of Ingredients 7

1 package yellow cake mix, pudding type
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, undrained
4 eggs
1 (20 ounce) can crushed pineapple, undrained
1 (6 ounce) package vanilla instant pudding mix
1 (8 ounce) carton Cool Whip, thawed

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.

Nutrition Facts : Calories 538.9, Fat 24.9, SaturatedFat 8, Cholesterol 85.7, Sodium 623.9, Carbohydrate 75.2, Fiber 1.6, Sugar 55.4, Protein 5.6

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