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Mango Margarita Cake

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Updated Feb 22, 2016
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Mangoes and margarita mix make a tropical cake creamy and dreamy.

Mango Margarita Cake

  • Prep Time 20 min
  • Total 1 hr 55 min
  • Servings 15
  • Ingredients 10
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Ingredients

Cake

Frosting

  • Remaining diced mango
  • 1 container (8 oz) frozen whipped topping (thawed)
  • 3 containers (6 oz each) Yoplait® Original yogurt mango

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, water, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Step 
    2
    Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Step 
    3
    In small bowl, place remaining diced mango and mash with fork until pureed. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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