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–+ Servings

Mini Mango Coconut Dump Cakes

Mini Mango Coconut Dump Cakes are easy-to-make treats combining mango chunks, yellow cake mix, shredded coconut, and butter, baked in muffin tins until golden and bubbly. These tropical-flavored mini cakes can be garnished with a mango slice and a sprinkle of coconut, perfect for a delightful dessert.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 210 kcal

Equipment

  • 1 standard-size 12-cavity muffin tin
  • 12 cupcake liners optional

Ingredients
  

  • 1 can - Mango chunks with juice
  • 1 box - Yellow cake mix
  • 1/2 cup - Shredded coconut
  • 12 pats - Unsalted butter

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Lightly grease muffin tin cavities, or line with cupcake liners
  • Divide mango chunks among muffin tin cups.
  • Sprinkle yellow cake mix over the mango.
  • Add shredded coconut on top of the cake mix.
  • Place a small slice of butter on each cup.
  • Bake for 25-30 minutes or until the tops are golden and bubbly.

Notes

Click here to see the Diva's Sweet Suggestions!

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gFiber: 1gSugar: 20g
Keyword Mini Mango Coconut Dump Cakes, Mini Mango Coconut Dump Cakes Recipe
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