Best Kats Mango Raspberry Dump Cake Recipes

RASPBERRY-MANGO UPSIDE-DOWN CAKE

Raspberry-Mango Upside-Down Cake image

Searching for a fresh and light-tasting dessert? Raspberries and mangoes mingle to make a surprise built-in fruit topping for this super moist almond-vanilla cake.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 12

Number Of Ingredients 11

Ingredients

1/2 cup butter or margarine
1/2 cup sugar
2 tablespoons whipping cream
1 1/2 cups fresh raspberries
1 1/2 cups (from 1-lb 4-oz jar) chopped mango (reserve 1/2 cup juice)
1/2 cup sliced or slivered almonds
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
1/2 cup water
1/3 cup vegetable oil
1 teaspoon almond extract
3 eggs

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 1-quart saucepan over medium heat, stirring occasionally. Stir in sugar and whipping cream. Heat to boiling, stirring constantly; boil 30 seconds. Pour into 13x9-inch rectangular pan. Top sugar mixture evenly with raspberries, mango and almonds.
In large bowl, beat cake mix, reserved 1/2 cup mango juice, the water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over fruits and almonds.
Bake 41 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute so topping can drizzle over cake. Cool at least 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g

KAT'S MANGO RASPBERRY DUMP CAKE

Kat's Mango Raspberry Dump Cake image

I saw a dump cake recipe on FB and wanted to try it. I raided my pantry and freezer and came up with this! YUMMO!

Provided by Kat Anderson @katkashe

Categories Cakes

Number Of Ingredients 4

Ingredients

1 bag(s) frozen mango chunks
1 bag(s) frozen raspberries
1 box(es) pineapple supreme cake mix
1 bottle(s) cascade ice pink grapefruit drink

Steps:

Pre Heat oven to 350 degrees.
Put frozen fruit (break up any large chunks of fruit) in bottom of 9 x 13 inch (lightly greased) casserole dish.
Sprinkle dry cake mix over the fruit.
Gently pour Pink Grapefruit drink over all.
DO NOT stir.
Bake 50-60 minutes. Check at 40 min and every 10 min after that until top starts turning color. Lightly browned. Sometimes doesn't brown at all. It's done when it starts turning golden brown or at 60 minutes cooking time. Whichever comes first!

MANGO RASPBERRY SHORTCAKES

Mango Raspberry Shortcakes image

This fruity shortcake recipe made with Gold Medal® all-purpose flour is an anytime dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 9

Number Of Ingredients 10

Ingredients

3 eggs
3/4 cup sugar
1 cup plus 2 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
1 teaspoon vanilla
4 1/2 cups mango sorbet*
1 1/2 cups sweetened whipped cream, if desired
4 1/2 cups raspberries

Steps:

Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
Beat eggs in small bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Beat in flour, baking powder and salt on low speed. Gradually beat in water and vanilla on low speed. Pour into pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. For 9 servings, cut shortcake into 3 rows by 3 rows. Split shortcakes; fill with sorbet. Top with whipped cream and raspberries.

Nutrition Facts : Calories 270, Carbohydrate 59 g, Cholesterol 75 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg

CHUNKY FRESH MANGO CAKE

Chunky Fresh Mango Cake image

This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. -Allene Bary-Cooper, Wichita Falls, Texas

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/3 cup canola oil
1 large egg, room temperature
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup chopped peeled mango
1/4 cup chopped pecans
Optional: Confectioners' sugar and whipped topping

Steps:

In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.

Nutrition Facts : Calories 423 calories, Fat 26g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.