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Holiday Ambrosia Cake Recipe

Holiday Ambrosia Cake Recipe

"This is from an old recipe that came to me as a typical fruit cake, but I added pineapple, coconut and pineapple juice which made it really moist, and gave it a bit of a tropical taste." – Dotty Stodulski, North Port, Florida
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling YIELD:12 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon coconut extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened pineapple juice
  • 2-1/4 cups sweetened shredded coconut
  • 1-1/2 cups chopped candied pineapple
  • 1 cup chopped macadamia nuts
  • 1 cup golden raisins
  • 1/2 cup chopped dried mangoes
  • 1/2 cup chopped green candied cherries
  • 1/2 cup chopped red candied cherries
  • 1 cup confectioners' sugar
  • 2 tablespoons coconut milk or milk
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with pineapple juice, beating well after each addition. Fold in the coconut, pineapple, macadamia nuts, raisins, mangoes and candied cherries.
  • 2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 3. In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake. Yield: 12 servings.

Nutritional Facts

1 slice: 613 calories, 25g fat (13g saturated fat), 91mg cholesterol, 331mg sodium, 95g carbohydrate (65g sugars, 4g fiber), 7g protein.

Reviews for Holiday Ambrosia Cake

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Cyndyth User ID: 2913361 213893
Reviewed Dec. 3, 2014

"I made this and it by far was one of the BEST fruitcakes I've ever had. It was not dry or crumbly - the only thing I changed was substituting chopped almonds for the macadamia nuts due to availability. I suggest using the real butter and watching the baking time like crazy. If it is a little drier than desired, do a simple syrup with rum to coat with... problem solved haha!"

destine User ID: 2519270 192765
Reviewed Dec. 10, 2012

"If it comes out dry and heavy or it crumbles when you cut it, you probably left it in the oven too long. Not all ovens heat the same. You have to monitor whatever you're baking and not just rely on the time stated in the recipe. Also, if a recipe calls for butter it's a good idea to use exactly that. Some of the new healthy Omega 3 oil spreads are not meant for cooking and baking. Be sure to look at the label to see if it's okay to use in baking. I have used Lou Ana coconut oil in this recipe with very good results and flavor. This year my dried mango was tough and hard so I soaked it in warm coconut rum with wonderful results."

Linda102345 User ID: 2704537 115296
Reviewed Jun. 19, 2011

"It a very dry cake and heavy"

destine User ID: 2519270 212165
Reviewed Mar. 18, 2011

"This has become my favorite fruitcake recipe. It doesn't have that heavy, overwhelming taste and texture of typical fruitcakes. I have substituted mango nectar for the juice and it's fantastic that way too. Even people who don't typically like fruitcake will like this."

kayitten User ID: 1493828 181665
Reviewed Jan. 2, 2011

"The taste was great. But when I cut it, it crumbled into pieces. Do you have any idea what I did wrong?"

mjwestmoreland User ID: 1488187 113837
Reviewed Dec. 13, 2010

"Wonderful taste. Everyone wanted the recipe."

mjwestmoreland User ID: 1488187 113836
Reviewed Dec. 13, 2010

"awesome taste

This cake is awesome!!! Great smell and great taste."

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