Mango Breakfast Cake

Mango Breakfast Cake

1. Preheat the oven to 350 Degrees
2. In a large mixing bowl, place the mix, then add in the water and whisk
3. Add in the mango blended and mango pieces and continue to whisk
4. Add in the oil and eggs and continue to mix all ingredients until fully combined
5. Using 2 each 9” round pans, spray with non stick spray and evenly distribute the batter in the two pans
6. Place in the oven on the middle rack and bake for 20-25 minutes until the cake is golden brown and use a tooth pick to test the center. Cake is fully baked when the toothpick comes out clean from the center of the cake
7. Let rest for 20 minutes to cool
8. When ready to ice the cake, place on cake stand and using a flat spatula spread the icing on top of the first cake. Place the second cake on top and continue to ice the entire cake
9. To decorate place the berries, and flowers over the entire cake

Mango Cream Cheese Frosting

1. Using a mixer, beat the cream cheese and butter until smooth and fluffy
2. Add in the Vanilla and the salt, mix for 30 seconds
3. While mixer is on low, slowly add the powdered sugar
4. Continue to whip for an additional minute
5. Once fully mixed set aside to ice the cake