Go Back
–+ servings
Piece of ambrosia poke cake with orange cake, orange condensed milk soak, fluffy pineapple and vanilla frosting, coconut, and maraschino cherry on top.

Ambrosia Poke Cake

Ambrosia poke cake is loaded with all of the classic creamy fruit salad flavors you love in cake form. Super moist, filled with pineapple and orange goodness, and topped with coconut and cherries. It's refreshing, fun, and tastes absolutely amazing.
Prep Time15 minutes
Cook Time25 minutes
Cooling Time30 minutes
Total Time1 hour 10 minutes
Servings: 12 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 15.25 ounce yellow cake mix, 15 ounce can mandarin oranges (including the liquid), 3 large eggs, and ¾ cup 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 14 ounces sweetened condensed milk and 2 Tablespoons frozen 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 2 Tablespoons milk, 3 ounce vanilla instant pudding mix, and 8 ounces crushed pineapple in a medium bowl.
  • Fold in 8 ounces Cool Whip and spread over the cake.
  • Sprinkle 1 cup shredded 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

Serving: 1Serving | Calories: 414kcal | Carbohydrates: 73g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 406mg | Potassium: 312mg | Fiber: 2g | Sugar: 54g | Vitamin A: 760IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!