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Ambrosia Angel Cake




Source of Recipe


Internet


List of Ingredients




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


Recipe



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