Ambrosia Cake with Pineapple, Mandarin, & Cherry Frosting

This is the cake that shows up at church potlucks, family reunions, and summer picnics, and it never goes home with leftovers.

Orange gelatin gets dissolved and mixed right into a white cake batter, giving it a subtle citrus note and keeping it incredibly moist. The real magic happens when you frost the hot cake with sweetened crushed pineapple mixed with powdered sugar. It soaks in just enough to create a luscious, fruity glaze while staying put on top. A generous sprinkle of coconut and a retro arrangement of mandarin oranges and maraschino cherries make it as pretty as it is crowd-pleasing.

Perfect for feeding a crowd without spending all day in the kitchen.

Pro Tips

• Frost while hot so the pineapple mixture soaks into the cake instead of just sitting on top
• Drain the pineapple lightly but keep some juice for moisture and flavor
• Chill before serving for cleaner slices and to let the flavors meld
• Use fresh coconut if you can find it for extra tropical flavor and better texture