Mango Cake
Mango Cake
"This Mango Cake is best made during Hawaii's mango season. It's light, creamy and refreshing, making it the perfect summer treat for yourself or to share at your next potluck." - Alicia Eugenio, Foodland Ambassador, Instagram: @aliciamahea
Ingredients
- 1 box Yellow butter cake mix
- 2 Large ripe mango
- 2 Gelatin packets
- 1 1/2 tubs Cool whip
- Sliced almonds for topping
Instructions
- Cook yellow butter cake according to box directions. Let cool.
- Cube 2 mangos set aside in a bowl, saving 1/4 cup for topping the cake.
- Mix 2 gelatin packets with 2 cups boiling water until completely dissolved. Stir in cubed mango and let sit.
- Take cooled butter cake and using a chopstick, poke holes throughout the entire cake. Spoon mango gelatin mix over the whole cake and into the holes.
- Spread thawed cool whip over the cake. Top with remaining mango and sliced almonds.
- Cover and let refrigerate for 4 hours or overnight so the flavor sets into the cake.
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