Mango Island Dump Cake
Gonna find my fork, gonna hold it tight, gonna grab some afternoon delight, My motto’s always been; when it’s right, it’s right, Why wait until the middle of a cold dark night to eat .. Mango island dessert cake?! There’s no waiting.
Not sure why that song popped in my head while making this yummy dessert.
This is what I call a throwback retro recipe. Although, dump cakes were first noted in the ’80s. That was my teen era and a good one at that. It was dear Duncan Hines who first created the dump cakes.
Here’s another quick dump cake recipe for you. I made this to take along to a friend’s house for our Easter dinner gathering. It’s so nice to have such great friends to share the holidays with. It was such a lovely day and a food fest like no other. I literally came home, put my sweats on, and went to bed. I think it was 8:30 when I hit the sack. I was in a food coma.
Just one of the things on our Easter menu was this Dr. Pepper demi glazed ham.
I used fresh mangoes for my Island delight dump cake. I assume frozen mangoes would be fine as well. You can use orange soda in this dessert or 7 Up/lemon-lime. Truthfully, next time I will try the lemon-lime. The orange soda was good, but definitely on the sweeter side.
Mangoes are getting to be in season here and they sure were delicious.
If you are not a regular here, I sure would love to see you back again.
And I have a love for Dollar Tree. I share lots of budget-friendly home decor and craft ideas there as well.
You may enjoy my recipe archives while you are here. All of course, tasty and easy:) You will find a few other amazing dump cake recipes there as well.
Mango Island delight dump cake
- 1 Pineapple cake mix
- 1 can of Orange or lemon lime soda
- ½ cup Macadamia nuts
- 3 ripe mangoes or frozen equivalent to 4 ½ cups
- In a 13x9 pan spray the bottom with non-stick cooking spray.
- Layer the bottom with your cubed mangoes
- Sprinkle pineapple cake mix on top of mango
- Pour a can of soda over the combination
- top with macadamia nuts
- Bake at 350 degrees for 35-40 minutes or until cooked and toothpick inserted comes out clean.