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Mango and Coconut Milk Dump Cake

Indulgent Mango and Coconut Milk Dump Cake Bliss

A delightful Mango and Coconut Milk Dump Cake that marries simplicity with tropical flavors for a refreshing dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine Tropical
Servings 8 slices
Calories 300 kcal

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Oven

Ingredients
  

For the Mango Layer

  • 3 cups Diced Mangoes Fresh, frozen, or canned
  • 1 can Coconut Milk Full-fat for creaminess or light for a healthier option

For the Cake Topping

  • 1 box Yellow Cake Mix Use gluten-free if needed
  • 1/2 cup Unsalted Butter or Coconut Oil Melted

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish lightly.
  • Evenly distribute the diced mangoes in the bottom of the baking dish.
  • In a separate bowl, combine the coconut milk with the mango layer.
  • Sprinkle the dry yellow cake mix evenly over the mangoes and coconut milk, without stirring.
  • Drizzle melted butter or coconut oil over the cake mix.
  • Bake in the preheated oven for 45 to 50 minutes until golden brown and bubbly.
  • Allow to cool slightly before serving warm.

Notes

Serve with a scoop of vanilla ice cream for extra deliciousness. Store leftovers in an airtight container in the fridge for up to 4 days.
Keyword 3-ingredient cake, Dairy-free, Easy Dessert, Gluten-Free, Mango and Coconut Milk Dump Cake, Tropical flavors