Betty's Tropical Mango Dump Cake
Betty demonstrates how to make a delicious Mango Dump Cake. This recipe is from Roxanne Wyss and Kathy Moores Cookbook: Delicious Dump Cakes: 50 Super Simple Desserts to Make in 15 Minutes or Less.
Ingredients
| Mango cubes | 16 Ounce , frozen (1 can) | |
| Honey | 1/3 Cup (5.33 tbs) | |
| Yellow cake mix | 18 Ounce (butter | |
| Sweetened flaked coconut | 1/2 Cup (8 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| Unsalted butter | 1/2 Cup (8 tbs) , slice (1 stick) |
Directions
Getting Ready
1. Preheat oven to 350 degrees (F). Coat a 13-inch by 9-inch by 2-inch pan with cooking spray.
Making
2. Arrange mango evenly in the prepared pan. Drizzle with honey. Sprinkle cake mix evenly over fruit. Sprinkle coconut evenly over cake mix. Drizzle orange juice evenly over all. Distribute butter slices evenly over the top. Do not stir.
3. Bake until cake is set and golden brown, about 40 minutes.
Recipe Summary
Nutrition Facts
Serving size
Calories 320Calories from Fat 112
% Daily Value*
Total Fat 13 g20%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 276 mg11.5%
Total Carbohydrates 50 g16.7%
Dietary Fiber 1 g4%
Sugars 33 g
Protein 3 g6%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
