Quick Mango-Rum Cake

  • 1 cup peeled mango cubes
  • 1 (18.5 oz.) box golden cake mix
  • 1/2 cup rum plus water to make 2/3 cup liquid (or 2/3 cups water)
  • 3 eggs
  • 1/2 cup pureed ripe mango (replaces c. butter)

    Spray bottom of pan with non-stick vegetable spray. Arrange mango cubes in bottom of pan. Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl at low speed just until moistened. Beat at medium speed four minutes. Pour batter into prepared pan and bake immediately at 375 degrees 40 to 45 minutes or until wood pick inserted in centre comes out clean. Cool about 20 minutes in pan. Loosen and remove from pan onto serving plate. Makes ten servings.

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