Description
Sweet pineapple and ripe mango come together under a buttery cake topping for a bright, tropical dessert. Easy to assemble and perfect for summer gatherings, potlucks, or a simple weeknight treat.
Ingredients
🛒 Ingredients:
1 can (20 oz) crushed pineapple in juice, drained slightly
2 cups fresh or frozen mango chunks
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: shredded coconut, whipped cream, or ice cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread pineapple evenly in the dish, then scatter mango chunks on top.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter: Drizzle melted butter evenly over the cake mix.
Bake: Bake uncovered for 35–40 minutes until the topping is golden and the fruit is bubbly.
Cool & Serve: Cool slightly before serving. Top with shredded coconut, whipped cream, or ice cream if desired.
Notes
- For extra tropical flavor, sprinkle ½ teaspoon of lime zest over the fruit before adding cake mix.
- Frozen mango can be used without thawing; just slightly increase baking time if needed.
- Store leftovers in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American