Dessert

Tropical Mango Poke Cake is for Dessert.

Tropical Mango Poke Cake takes 180 minutes to prepare.

Tropical Mango Poke Cake takes 30 minutes to cook.

Tropical Mango Poke Cake makes 24 servings.

The ingredients for Tropical Mango Poke Cake are:

15.25 oz Pillsbury Tropical Mango cake mix, dry mix
1.5 cup Betty Crocker Buttermilk Complete Pancake Mix
6 oz Yogurt - Chobani Greek Yogurt, Mango Low - fat
4 large Egg, fresh, whole, raw
.25 cup Canola Oil
2.3 cup Dole - Crushed Pineapple in 100% Pineapple Juice
1 serving sugar-free orange jello, .3 oz box

Here is how you make Tropical Mango Poke Cake:

Preheat oven to 350?F.Prepare your pans - I used four small rectangular glass baking dishes lined with parchment paper.In a large deep bowl, combine all ingredients except the jello and mix for 2 minutes, scraping sides of the bowl as you go.Bake cakes for 30 to 40 minutes.Keep the cakes in the pans and cool to room temperature.Using a skewer, thin knitting needle, chopstick or other clean item smaller than a pencil, poke holes every inch or so around the cakes.Dissolve the jello in 1 cup boiling water and pour it slowly and evenly into the holes and over the cakes.Chill until the jello sets - about 2 hours.Frost (try my Mango Cream Cheese Frosting recipe).Serving Size:?Makes 24 cupcakes or two 9x13 pans

The nutritional information for Tropical Mango Poke Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 145.9

• Total Fat: 4.3 g
• Cholesterol: 34.3 mg
• Sodium: 270.4 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 0.7 g
• Protein: 3.1 g