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“From Betty Crocker: Mangoes and margarita mix make a tropical cake creamy and dreamy.”

Ingredients Nutrition

  • Cake
  • 1 (18 ounce) boxbetty crocker supermoist yellow cake mix
  • 1 cup nonalcoholic margarita mix
  • 13 cup vegetable oil
  • 2 teaspoons lime zest
  • 4 eggs
  • 1 (24 ounce) jarsliced mango in extra-light syrup, well drained, diced
  • Frosting
  • remaining diced mango
  • 1 12 cups frozen whipped topping, thawed
  • 2 (6 ounce) containersyoplait original 99% fat free mango yogurt


  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, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
  2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. 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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