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Mango Margarita Cake

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  • Prep 20 min
  • Total 1 hr 55 min
  • Ingredients 10
  • Servings 15
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Mangoes and margarita mix make a tropical cake creamy and dreamy.
by Qué Rica Vida Cocina
Updated Feb 22, 2016
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  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup nonalcoholic margarita mix
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons grated lime peel
  • 4 eggs
  • 1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced


  • Remaining diced mango
  • 1 container (8 oz) frozen whipped topping (thawed)
  • 3 containers (6 oz each) Yoplait® Original yogurt mango


  • 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.

Expert Tips

  • tip 1
    If you can't find mango yogurt, you can use peach yogurt.
  • tip 2
    Look for jars of sliced mango in the refrigerated section of the produce department.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Mangoes and margarita mix make a tropical cake creamy and dreamy.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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