Pineapple ambrosia cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (18-oz) white cake mix | |
| ¼ | cup | Oil |
| 2 | Eggs | |
| 1⅓ | cup | Water |
| 1 | cup | Crushed pineapple |
| 1 | cup | Sugar |
| 1 | tablespoon | Flour |
| 4 | Egg yolks | |
Directions
Combine cake mix, oil, eggs and water. Beat for 3 minutes. Pour into greased and floured 9x13 pan. Bake at 375 for 30-35 minutes. Mix pineapple, sugar, flour and egg yolks in saucepan. Bring to boil. Cut cake into 2 thin layers. Pour pineapple filling between layers. Top with Seven Minute Icing (see Index) and coconut.
MRS ELLA COLLINS
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .