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Lemon Ambrosia Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 1
can
crushed pineapple,
drained (8 1/2 oz.)
Water
Reserved pineapple syrup 1
package
Pillsbury Lemon Basic Bundt Cake Mix 3
Eggs 1/3
cup
soft margarine or butter 1/2
cup
miniature marshmallows 1/4
cup
shredded coconut
Directions:
Preheat oven to 350 degrees.
Lightly grease bottom only of 13x9 inch pan.
Add water to reserved pineapple syrup to equal 1 cup; blend with Packet 1 (cake mix), eggs and margarine in large bowl until moistened. Beat 2 minutes at medium speed.
Fold in drained pineapple, marshmallows and coconut.
Pour into prepared pan.
Bake at 350 degrees 30 to 40 minutes or until toothpick inserted in several places comes out clean.
Cool cake in pan on cooling rack.
Blend Packet 2 (Glaze mix) with 1 1/3 Tbsp. warm water. If necessary add a few drops more to make glaze consistency. Drizzle over cooled cake.
Store cake loosely covered.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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