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Nutrition Facts
Serving Size 118 g
(Approx. 12 Servings)
Amount Per Serving
Calories 290 Calories From Fat 90
% Daily Value*
Total Fat 10 g 16%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 350 mg 15%
Total Carbohydrate 45 g 15%
Dietary Fiber 0 g 1%
Sugars 28 g
Protein 3 g
Vitamin A 4% Iron 2%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Luscious Mango Cake
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
12  People


Recipe makes 12 Servings

18 1/2 Oz Hill Country Fare Yellow Cake Mix
3 large H-E-B Large Grade A Eggs
1/4 cup(s) H-E-B Extra Light Olive Oil
1 1/4 cup(s) Hill Country Fare Mango Nectar
1 cup(s) H-E-B Mango Chunks, thawed & chopped
1/4 cup(s) H-E-B More Fruit Peach and Mango Spread
3 cup(s) Hill Country Fare Lite Whipped Topping
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Heat oven to 350°F.
Spray two 8-inch cake pans with non-stick cooking spray. Line bottom with parchment paper.
Combine cake mix, eggs, olive oil and mango nectar with an electric mixer on medium speed 2 minutes. Stir in chopped mango.
Divide batter into prepared pans.
Bake on center oven rack 40-45 minutes or until a toothpick inserted in center comes out clean.
Cool in pans on wire rack 15 minutes. Remove cakes from pans and set on wire rack to cool completely.
Place first layer on cake platter and top with peach mango spread. Add second layer and ice cake with whipped topping.
Decorate top with a few thin slices of mango. Keep refrigerated until ready to serve.



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