↞ recipe box start page
Category: for the heart
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Tropical mango cake
view my recipes
print
save
Category: for the heart
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tropical Mango Shortcake
by UltimateCook
Serves/Makes: 4 Difficulty: 2 Prep/Cook Time: 25 minutes Inactive Fridge Time: 1 hour Ingredients: 1/3 c plus 1/4 cup Dulce de Leche 1/3 cup mascarpone (room temperature) 4 ounces plus
by UltimateCook
Serves/Makes: 4 Difficulty: 2 Prep/Cook Time: 25 minutes Inactive Fridge Time: 1 hour Ingredients: 1/3 c plus 1/4 cup Dulce de Leche 1/3 cup mascarpone (room temperature) 4 ounces plus
Tropical Cake
by sgre52160
1 pkg yellow cake mix 1 (3.4 oz) pkg instant vanilla pudding mix 1 1/4 cups lemon-lime soda 3 eggs 1/3 cup canola oil Topping: 1 cup sugar 2 tbsp flour 2 eggs, lightly beaten 1/2 cup butter
by sgre52160
1 pkg yellow cake mix 1 (3.4 oz) pkg instant vanilla pudding mix 1 1/4 cups lemon-lime soda 3 eggs 1/3 cup canola oil Topping: 1 cup sugar 2 tbsp flour 2 eggs, lightly beaten 1/2 cup butter
Tropical Carrot Cake
by sgre52160
You'll need one 14-oz bag of sweetened shredded coconut for this recipe. To toast the coconut for the frosting, spread it on a rimmed baking sheet and bake at 325, stirring often, until golden brown,
by sgre52160
You'll need one 14-oz bag of sweetened shredded coconut for this recipe. To toast the coconut for the frosting, spread it on a rimmed baking sheet and bake at 325, stirring often, until golden brown,
Tropical Sunshine Cake
by sgre52160
1 yellow cake mix 1 (12 oz) can evaporated milk 2 large eggs 1 (20 oz) can crushed pineapple in juice, drained (juice reserved), divided 3/4 cup sifted confectioners sugar 1 cup flaked cocon
by sgre52160
1 yellow cake mix 1 (12 oz) can evaporated milk 2 large eggs 1 (20 oz) can crushed pineapple in juice, drained (juice reserved), divided 3/4 cup sifted confectioners sugar 1 cup flaked cocon
Tropical Cake Squares
by sgre52160
1 1/2 cups boiling water 1 (8 oz) box orange jello 2 cups cold pineapple orange or orang juice 1 (12 oz) pkg pound cake, cut into 10-12 slices 1 (8 oz) pkg cream cheese, softened 1 (8 oz) contain
by sgre52160
1 1/2 cups boiling water 1 (8 oz) box orange jello 2 cups cold pineapple orange or orang juice 1 (12 oz) pkg pound cake, cut into 10-12 slices 1 (8 oz) pkg cream cheese, softened 1 (8 oz) contain
view more member recipes
related CDKitchen recipes
Tropical Colada Smoothie
Tropical Orzo, Rice And Spinach
Tropical Mango Shortcake
Mango Creamsicles
Banana-Mango Milkshake
Frozen Mango Colada
Tropical Fruit Flambe
Mango Tres Leches Cake
Angel Food Cake With Mangoes
Roast Cod With Tropical Fruit Salsa