Ingredients Jump to Instructions ↓

  1. 1 8-oz. can pineapple chunks (juice pack)

  2. 1/4 cup butter

  3. 2 cups frozen chopped mango

  4. 1/3 cup flaked coconut, toasted

  5. 1/4 cup macadamia nuts, coarsely chopped

  6. 1/4 cup packed brown sugar

  7. 1 Tbsp. crystallized ginger, finely chopped

  8. 1 1-layer size yellow cake mix

  9. 2 eggs Fresh mint sprigs Mango sorbet

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F. Drain pineapple, reserving juice. Melt butter in 10-inch oven-going skillet. Add pineapple chunks, frozen mango, coconut, macadamia nuts, brown sugar, and crystallized ginger. Stir to combine and dissolve sugar. Cook and stir until mixture is thickened and bubbly. In large mixing bowl combine cake mix, eggs, and reserved pineapple juice. Beat with electric mixer on low speed until blended; beat 2 minutes on medium speed. Pour batter over fruit in skillet. Bake 25 minutes or until wooden toothpick inserted near center comes out clean. Cool in skillet on wire rack 10 minutes. Carefully invert onto serving platter. Remove skillet. Serve warm with fresh mint and mango sorbet.


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