MANGO CAKE MIX RECIPES RECIPES

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MANGO CAKE RECIPE - BETTYCROCKER.COM



Mango Cake Recipe - BettyCrocker.com image

Original Bisquick® mix provides a simple addition to this great mango cake topped with flaked coconut and nuts - a delicious dessert ready in about an hour.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 13

1 2/3 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/3 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 egg
1 cup diced mango
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped macadamia nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix. In large bowl, beat all cake ingredients except mango with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in mango. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over warm cake.
  • Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown. Cool 30 minutes before serving. If desired, serve with sweetened whipped cream.

Nutrition Facts : Calories 340 , CarbohydrateContent 45 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving , SodiumContent 380 mg, SugarContent 27 g, TransFatContent 1 g

MANGO CAKE RECIPE - BETTYCROCKER.COM



Mango Cake Recipe - BettyCrocker.com image

Original Bisquick® mix provides a simple addition to this great mango cake topped with flaked coconut and nuts - a delicious dessert ready in about an hour.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 13

1 2/3 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/3 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 egg
1 cup diced mango
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped macadamia nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix. In large bowl, beat all cake ingredients except mango with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in mango. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over warm cake.
  • Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown. Cool 30 minutes before serving. If desired, serve with sweetened whipped cream.

Nutrition Facts : Calories 340 , CarbohydrateContent 45 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving , SodiumContent 380 mg, SugarContent 27 g, TransFatContent 1 g

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MANGO UPSIDE-DOWN CAKE RECIPE | LAND O’LAKES
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Calories 380 calories per serving
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MOIST MANGO POUND CAKE RECIPE | CHEFDEHOME.COM

This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests.

Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. Isn't it?

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Can you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Even at thought of making something sweet, my "savory" mind redirects me to a different route! 

Perfect Baked Single Layer Mango Pound Cake | chefdehome.com

For similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch. 

I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Trust me, on contrary to box-mix, or artificial flavored cakes....... fresh fruit based cakes taste even BETTER the next day. 

Moist Mango and Coconut Pound Cake | chefdehome.com

Pound cakes are mostly served dusted with powdered sugar. One reason, because these cakes are so rich and moist, that icing or frosting is not required!

To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream. Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste.  

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PS: To make this cake fully dairy free, you have to replace butter with canola oil, coconut oil or cocoa butter.

Single Layer Moist Mango Pound Cake | chefdehome.com

Always Make from Scratch!

For an authentic homemade texture, I bake everything from scratch and always use unbleached all-purpose flour or gluten free nut-flours for baking breads and cakes. For home baking, I don't want that fine texture which is courtesy of extra fine-ground flours like cake flours. Trust me, more fine the flour is; more mess it creates in our body. 

I always have a container of all-purpose flour in pantry and I use it for almost everything. A good quality unbleached all-purpose flour is really good enough for most home baking. In-fact, while baking breads, I add a portion of Whole Wheat Flour to incorporate whole wheat nutrition into many baked goods.

One simple question to ask: Why are we baking at home? In my books, to keep it health-friendly, wholesome, and yet tasting good. In my honest opinion, if you need those fine, pure-white cakes, it is cheaper to buy one from store! But! Caution! It also comes laden with lots of unhealthy ingredients like - bleached extra-fine flours, corn syrup, artificial preservatives, and artificial flavor enhancers.


Moist and Rich Mango Pound Cake for Family | chefdehome.com

While baking a Pound Cake or any cake in general, a few things I always keep in mind:

1) Always use room temperature ingredients. (Never use fridge-cold ingredients, ever!)
2) Always make sure oven is well preheated.
3) Always measure ingredients properly.
4) Never over-bake the cake.
5) Don't over-mix the batter.
6) Don't remove cake from pan too early or too late.

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And above all, always follow the recipe :)

Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com

Even though this is my first seasonal cake of the year...... I'm certain, my love for seasonal fruits and twisted classics have made to blog before.

Here are few of my favorites so far:

1. Coconut and Orange Marmalade Cake

2. Clementine Cake

3. Egg-less Mango Cake with Chocolate Glaze

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Specially, if you are looking for an eggless cake, I highly recommend trying the Egg less Mango Cake with Chocolate Glaze. Try this recipe and you will be surprised - how moist, rich, and delicious an egg-less cake can be!

Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com

Don't wait friends! Weekend is finally here! Go get some mangoes, make Mango Pound Cake and enjoy with family!

Have a great weekend! -Savita


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Category Snack, Dessert, Cake
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