This easy cake is made with an angel food cake, sour cream, pineapple, coconut, and mandarin orange slices.
Ingredients:
* 1 10-inch sponge or angel cake
* 2 cups sour cream
* 1 (20 ounce) can crushed pineapple, drained
* 1 can flaked coconut, or about 1 1/4 cups
* 1/4 cup light brown sugar, packed
* 1 (11 ounce) can mandarin orange sections, drained
Preparation:
Cut cake horizontally into 3 even layers. Combine sour cream, crushed pineapple, coconut, and brown sugar.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly.
Keep this ambrosia cake refrigerated.
Ingredients:
* 1 10-inch sponge or angel cake
* 2 cups sour cream
* 1 (20 ounce) can crushed pineapple, drained
* 1 can flaked coconut, or about 1 1/4 cups
* 1/4 cup light brown sugar, packed
* 1 (11 ounce) can mandarin orange sections, drained
Preparation:
Cut cake horizontally into 3 even layers. Combine sour cream, crushed pineapple, coconut, and brown sugar.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly.
Keep this ambrosia cake refrigerated.