Skip to Content
Menu

Mango Margarita Cake

  • Save Recipe
  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 15
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Mangoes and margarita mix make a tropical cake creamy and dreamy.
Updated Feb 22, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Cake

Frosting

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

Steps

  • 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.
  • 2
    Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you can't find mango yogurt, you can use peach yogurt.
  • tip 2
    Look for jars of sliced mango in the refrigerated section of the produce department.

Nutrition

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">