MANGO MARGARITA CAKE

Mango Margarita Cake image

Mangoes and margarita mix make a tropical cake creamy and dreamy.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 10

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Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup nonalcoholic margarita mix
1/3 cup vegetable oil
1/4 cup water
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 4 oz) sliced mango in extra-light syrup, well drained, diced
Remaining diced mango
1 container (8 oz) frozen whipped topping (thawed)
3 containers (6 oz each) Yoplait® Original yogurt mango

Steps:

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.
Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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 Facts : Calories 280, Carbohydrate 43 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 0 g