Mango Cake
"This Mango Cake is best made during Hawaii's mango season. It's light, creamy, and refreshing, making it the perfect summer treat for yourself or to share at your next potluck." - Alicia Eugenio (Instagram: @aliciamahea)
Alicia Eugenio (Instagram: @aliciamahea)
Alicia Eugenio (Instagram: @aliciamahea)
Recipe - Foodland Market City
Mango Cake
Prep Time30 Minutes
Servings12
0Ingredients
Yellow Butter Cake Mix, 1 Box
Mangoes, 2 Large Ripe Mangoes
Gelatin, 2 Packets
Cool Whip, 12 Ounces
Sliced Almonds, to taste
Directions
Ingredients
- 1 box yellow butter cake mix
- 2 large ripe mango
- 2 packets gelatin
- 1 1/2 tubs of Cool Whip
- Sliced almonds for topping
Directions
- Cook yellow butter cake according to box directions. Let cool.
- Cube 2 mangoes and set aside in a bowl, saving 1/4 cup for topping the cake.
- Mix 2 gelatin packets with 2 cups boiling water until completely dissolved. Stir in cubed mango and let sit.
- Take cooled butter cake and, using a chopstick, poke holes throughout the entire cake. Spoon mango gelatin mix over the whole cake and into the holes.
- Spread thawed Cool Whip over the cake. Top with remaining mango and sliced almonds.
- Cover and let refrigerate for 4 hours or overnight so the flavor sets into the cake.
30 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Betty Crocker Favorites Butter Recipe Yellow Cake Mix, 13.25 Ounce
Member Price
$2.50 was $2.99$0.19/oz
Mango, 1 Pound
Member Price
$3.69 avg/ea was $3.99 avg/ea$3.69/lb
Knox Unflavored Gelatin, 1 Ounce
$3.99$3.99/oz
Cool Whip, 16 Ounce
Member Price
$5.39 was $6.59$0.34/oz
Maika`i Honey Roasted Sliced Almonds, 8 Ounce
Member Price
$8.99 was $9.99$1.12/oz
Directions
Ingredients
- 1 box yellow butter cake mix
- 2 large ripe mango
- 2 packets gelatin
- 1 1/2 tubs of Cool Whip
- Sliced almonds for topping
Directions
- Cook yellow butter cake according to box directions. Let cool.
- Cube 2 mangoes and set aside in a bowl, saving 1/4 cup for topping the cake.
- Mix 2 gelatin packets with 2 cups boiling water until completely dissolved. Stir in cubed mango and let sit.
- Take cooled butter cake and, using a chopstick, poke holes throughout the entire cake. Spoon mango gelatin mix over the whole cake and into the holes.
- Spread thawed Cool Whip over the cake. Top with remaining mango and sliced almonds.
- Cover and let refrigerate for 4 hours or overnight so the flavor sets into the cake.