Mango Cake

By carvalhohm

Ingredients

• 1 2/3 cups Original Bisquick® mix
• 1/2 cup granulated sugar
• 1/3 cup milk or water
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1/2 teaspoon ground nutmeg
• 1 egg
• 1 cup diced mango
• 1/2 cup flaked coconut
• 1/3 cup packed brown sugar
• 1/4 cup chopped macadamia nuts
• 3 tablespoons butter or margarine, softened
• 2 tablespoons milk

Details

Servings 12
Cooking time 65mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix. In large bowl, beat all cake ingredients except mango with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in mango. Pour into pan.

2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

3
Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over warm cake.

4 Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown. Cool 30 minutes before serving. If desired, serve with sweetened whipped cream.

Pineapple Cake: Substitute ground cinnamon for the nutmeg and 1 can (20 ounces) crushed pineapple, well drained, for the mango. Substitute pecans for the macadamia nuts in the topping.

1 Serving Calories340 ( Calories from Fat150), % Daily Value Total Fat16g16% (Saturated Fat6g,6% Trans Fat1g1% ), Cholesterol40mg40%; Sodium380mg380%; Total Carbohydrate45g45% (Dietary Fiber1g1% Sugars27g27% ), Protein4g4%