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Lemon Ambrosia Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1  can  crushed pineapple, drained (8 1/2 oz.)
    Reserved pineapple syrup
1  package  Pillsbury Lemon Basic Bundt Cake Mix
3    Eggs
1/3  cup  soft margarine or butter
1/2  cup  miniature marshmallows
1/4  cup  shredded coconut

Preheat oven to 350 degrees. Lightly grease bottom only of 13x9 inch pan. Add water to reserved pineapple syrup to equal 1 cup; blend with Packet 1 (cake mix), eggs and margarine in large bowl until moistened. Beat 2 minutes at medium speed. Fold in drained pineapple, marshmallows and coconut. Pour into prepared pan. Bake at 350 degrees 30 to 40 minutes or until toothpick inserted in several places comes out clean. Cool cake in pan on cooling rack. Blend Packet 2 (Glaze mix) with 1 1/3 Tbsp. warm water. If necessary add a few drops more to make glaze consistency. Drizzle over cooled cake. Store cake loosely covered. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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