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Ambrosia Angel Cake by <Vernalisa2>

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  • Ambrosia Angel Cake by <Vernalisa2>

    Ambrosia Angel Cake

    1 10-inch sponge or angel cake
    2 cups sour cream
    1 (20 ounce) can crushed pineapple, drained
    1 can flaked coconut, or about 1 1/4 cups
    1/4 cup light brown sugar, packed
    1 (11 ounce) can mandarin orange sections, drained
    Cut cake horizontally into 3 even layers. Combine sour cream, crushed pineapple, coconut, and brown sugar.
    Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly.
    Keep this ambrosia cake refrigerated.