Charlene's Recipe

Tropical mango cake

Category: for the heart

Serves 18

vegetable oil spray
CAKE:
1 *18.25 oz) box yellow cake mix with pudding (choose one that calls for 1 1/4 cup water)
1 1/4 cup water
6 oz baby food pureed pears
whites or 3 large eggs
1 Tbsp grated orange zest
SAUCE:
1 cup fresh orange juice
1 tsp cornstarch
1 Tbsp grated peeled gingerroot

3 medium mangoes, diced
1 (12 oz) container frozen fat free or low fat whipped topping, thawed (optional)
1/3 cup sweetened flaked coconut (optional)

Preheat oven to 350 F. Lightly spray a 13x9x2 inch baking pan with vegetable oil spray.
In a large bowl, stir together cake ingredients. Using an electric mixer, mix on low speed for 30 seconds or until moistened. Increase speed to medium and beat for 2 minutes, scraping side occasionally. Pour into baking pan.
Bake for 32 minutes or until a cake tester or wooden toothpick inserted in center comes out clean. Let cool on a cooling rack for 15 minutes.
Meanwhile, put orange juice and cornstarch in a small saucepan. Stir until cornstarch is completely dissolved. Bring to a boil over medium high heat. Boil for 1 minute, stirring constantly. Remove from heat.
Stir gingerroot into sauce. Let cool slightly, about 15 minutes.
Using fork or a cake tester, gently poke holes evenly over cake. Top cake with mangoes. Pour sauce over all. Let cool completely, about 1 hour.
Spread whipped topping over mangoes. Sprinkle with coconut.