Pineapple Ambrosia Cake
Indulge in the tropical bliss of a Pineapple Ambrosia Cake—an irresistible dessert that combines the sweetness of crushed pineapple, the nutty texture of shredded coconut, and the velvety richness of whipped cream. This easy-to-make cake features two moist layers infused with bright, fruity flavors and a hint of vanilla, topped with maraschino cherries and optional toasted pecans or almonds for a show-stopping finish. Perfect for summer celebrations, potlucks, or family gatherings, this recipe is as visually stunning as it is delicious. Plus, with just 25 minutes of prep time and a refreshing chill before serving, it’s a hassle-free way to bring a taste of paradise to your dessert table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 3 large Eggs
- 1 cup Crushed pineapple, drained
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Sweetened shredded coconut
- 2 cups Whipped cream
- 8 cherries Maraschino cherries, halved, for garnish
- 0.5 cups Toasted chopped pecans or almonds (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter, eggs, crushed pineapple, milk, and vanilla extract to the dry ingredients. Mix until well combined using an electric mixer on medium speed for about 2-3 minutes.
Fold in the sweetened shredded coconut using a spatula, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, spread 1 cup of whipped cream evenly over the top of one cake layer. Place the second layer on top and spread the remaining whipped cream over the top and sides of the entire cake.
Garnish the cake with maraschino cherry halves, toasted pecans or almonds (if using), and a sprinkle of shredded coconut.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
4398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 659.2 g | 240% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 440.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
