Mango Coconut Dump Cake
Mango Coconut Dump Cake is a delightful tropical dessert that combines the sweet flavors of ripe mangoes and creamy coconut. This easy-to-make cake brings a taste of paradise right to your kitchen, perfect for summer barbecues or cozy family gatherings. With minimal prep and maximum flavor, this cake is sure to impress!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 can (15 oz) ripe mango slices in syrup
- 1 cup shredded unsweetened coconut
- 1 box (15.25 oz) yellow cake mix
- 2 large eggs
- ½ cup melted butter
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
- Layer canned mango slices evenly at the bottom, followed by shredded coconut.
- In a mixing bowl, combine the dry cake mix with melted butter and eggs until blended.
- Pour the mixture over the mangoes and coconut layers.
- Bake for 40-45 minutes or until golden brown on top and set in the middle.
- Serve warm or at room temperature, optionally topped with whipped cream or ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 14g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg