Lemon Ambrosia Cake Recipe

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Lemon Ambrosia Cake
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  1. CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
  2. Beat on low speed until ingredients are moistened.
  3. Beat at medium speed 2 minutes.
  4. Spoon batter into three well-greased 9-inch round cake pans.
  5. Bake at 350 for 20-25 minutes or until done.
  6. Cool in pans on wire racks for 10 minutes.
  7. Remove from pans and cool completely on wire racks.
  8. FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
  9. Add pineapple and coconut, and then fold in whipped topping – let stand about 5 minutes.
  10. TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
  11. Spread on sides and top of cake.
  12. Refrigerate 3-4 hours before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 382.33 Kcal (1601 kJ)
Calories from fat 238.09 Kcal
% Daily Value*
Total Fat 26.45g 41%
Cholesterol 89.7mg 30%
Sodium 206.78mg 9%
Potassium 206.29mg 4%
Total Carbs 31.88g 11%
Sugars 8.88g 36%
Dietary Fiber 1.84g 7%
Protein 6.13g 12%
Vitamin C 8.8mg 15%
Iron 1.6mg 9%
Calcium 58mg 6%
Amount Per 100 g
Calories 283.92 Kcal (1189 kJ)
Calories from fat 176.81 Kcal
% Daily Value*
Total Fat 19.65g 41%
Cholesterol 66.61mg 30%
Sodium 153.55mg 9%
Potassium 153.19mg 4%
Total Carbs 23.68g 11%
Sugars 6.6g 36%
Dietary Fiber 1.37g 7%
Protein 4.55g 12%
Vitamin C 6.5mg 15%
Iron 1.2mg 9%
Calcium 43.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
  • 11

Good Points

  • saturated fat free

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