Ambrosia Poke Cake

Ambrosia poke cake is loaded with all of the flavors of the classic creamy fruit salad in cake form. It is super moist, has a fun retro vibe, and tastes amazing.

Prep Time15

Cook Time25

Cooling Time30

Total Time1 10

Servings: Servings

Author: Carlee

Ingredients

Cake

15.25 ounce yellow cake mix
15 ounce can mandarin oranges undrained
3 large eggs
¾ cup sour cream

Soak

14 ounces sweetened condensed milk
2 Tablespoons frozen orange juice concentrate

Topping

3 ounce vanilla instant pudding mix
2 Tablespoons milk
8 ounces crushed pineapple undrained
8 ounces Cool Whip
1 cup shredded coconut
12 maraschino cherries

Makes: 9 x 13inch rectangle, 2inch height

Instructions

Preheat oven to 350℉ and grease a 9×13-inch pan.
In a large bowl, mix together cake mix, oranges (including the liquid), eggs, and sour cream. Beat on medium speed for 2 minutes.
Transfer batter to prepared pan and bake for 25-30 minutes or until the center bounces back when lightly touched with a finger.
In a small bowl, stir together the condensed milk and orange juice concentrate.
Use the handle of a wooden spoon to poke holes over the top of the hot cake. Pour the orange condensed milk mixture over the cake, spreading it to coat the cake evenly. Cool completely.
When the cake is cooled, stir together the milk, pudding mix, and pineapple in a medium bowl.
Fold in the Cool Whip and spread over the cake.
Sprinkle coconut over the frosting and place a cherry in the center of where each slice will be. Refrigerate until ready to serve.

Notes

Store leftover cake in the refrigerator for up to 5 days.

Feel free to toast the coconut for the topping if you would like, or omit if you don't like coconut.

If you like a little crunch, add some chopped pecans to the pineapple topping.

Nutrition

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