• 15servings
  • 115minutes
  • 270calories

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Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® yellow cake mix

  2. 3/4 cup nonalcoholic margarita mix

  3. 1/3 cup vegetable oil

  4. 1/4 cup water

  5. 2 teaspoons grated lime peel

  6. 4 eggs

  7. 1 jar (1 lb 4 oz) sliced mango in extra-light syrup, well drained, diced

  8. Remaining diced mango

  9. 1 container (8 oz) frozen whipped topping (thawed)

  10. 3 containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt

Instructions Jump to Ingredients ↑

  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.


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