MANGO CAKE WITH CAKE MIX 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 LAYER CAKE RECIPE - BETTYCROCKER.COM



Mango Layer Cake Recipe - BettyCrocker.com image

Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup mango nectar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons grated lime peel
3 egg whites
1 container Betty Crocker™ Whipped fluffy white frosting
2 to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)
1/2 cup shredded coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake and cool as directed on box for 9-inch rounds.
  • On serving plate, place 1 cake, rounded side down. Spread with half of the frosting; top with half of the mangoes and half of the coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and coconut. Store loosely covered in refrigerator.

Nutrition Facts : Calories 360 , CarbohydrateContent 58 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 39 g, TransFatContent 2 g

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