MAKES 1 (9 × 13-INCH) CAKE
Tropical breezes, mangoes, oranges, and coconut unite in this wonderful Tropical Mango Dump Cake. Frozen mango cubes are now readily available at most grocery stores and make this dessert especially quick and easy to make.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Arrange the mango cubes evenly in the prepared pan. Drizzle with the honey. Sprinkle the cake mix evenly over the fruit. Sprinkle the coconut evenly over the cake mix. Drizzle the orange juice evenly over all. Distribute the butter slivers evenly over the top.
Bake for 45 to 50 minutes or until the cake is set and golden brown.
tips: If desired, substitute 2½ to 3 cups of fresh, peeled mango cubes for the frozen. Look in the produce section for bags of peeled, cubed, ready-to-use mango. Check the baking progress and reduce the baking time by 5 to 10 minutes if using fresh fruit.
Substitute yellow cake mix for the butter yellow cake mix, if desired.
Sprinkle ½ cup sliced almonds evenly over the coconut. Proceed as the recipe directs.