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Mango Margarita Cake
Mango Margarita Cake
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Tropical mango margarita cake - a dreamy, creamy delight.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup nonalcoholic margarita mix
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons grated lime peel
  • 4 eggs
  • 1 jar (1 lb 4 oz) sliced mango in extra-light syrup, well drained, diced
  • Remaining diced mango
  • 1 container (8 oz) frozen whipped topping (thawed)
  • 3 containers (6 oz each) Yoplait® Original yogurt mango
Instructions:
  • Preheat oven to 350°F. Grease the bottom of a 13x9-inch pan with baking spray with flour (avoid using dark or nonstick pans). In a large bowl, mix cake mix, margarita mix, oil, water, lime peel, eggs, and 1 cup of diced mango with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Pour the mixture into the pan.
  • Bake for 32 to 36 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely, approximately 1 hour.
  • Place the leftover diced mango in a small bowl and mash it with a fork until smooth. In a medium bowl, gently mix whipped topping and yogurt together, then use it to frost the cake. Add small spoonfuls of the mango puree on top of the frosting and swirl them with the back of a spoon. Refrigerate the cake until serving.

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