This post has been sponsored by 7UP®, though all thoughts and opinions are my own. Thank you for supporting the sponsors who support A Simple Pantry!
This house right here, we’re all about those simple recipes, sweets, and everything in between.
We really don’t discriminate.
But today! We’re having some fun in the sun. We aren’t just going tropical here, we’re going eXoTiC!
As much as I love to slow down and make a scratch recipe, there are times that I really love going halfway-homemade and experimenting with ingredients.
Like carnitas! And guacamole! And this amazing mango sheet cake!
There is something to be said for getting simple recipes done in a hurry. It’s usually along the lines of let’s eat!
I know, I am so lame. I can’t force funny to save my own life. It’s like a rainbow; only happens when everything in the world lines up just so.
Hailing from my little midwestern hometown, Hy-Vee is obviously the flagship store for all our grocery needs, which is where I picked up a lovely supply of my fave 7UP. Even better? Use this coupon for $1 off your 7UP products!
Everyone knows I am all about that lemon-lime goodness. 7UP has that perfect combination of being just sweet enough with the perfect amount crisp to balance it all out.
So, you can imagine when I happened upon 7UP’s pineapple sheet cake, I fell in love. But not only that, I thought to myself:
Zomg Karly, do you think you could make something like this, but with mango instead?
What I love about pineapple is that it’s sweet, but also a little bit tart, which pairs perfectly with the yellow cake and vanilla pudding mix.
Mango, I find, is more of that straight sugary sweetness, which I adore, but I didn’t want to get overloaded with an equally sweet cake.
Hello lemon my old friend.
Seems like an obvious choice, right? We’re basically swapping the sweet and tart components!
I went with some of my basic pantry staples like lemon cake mix, lemon pudding, and of course, my lovely stash of 7UP. Some eggs, some oil, and a few minutes of that extra special baking prowess and BAM! Dessert is served.
I kind of feel like I should call this a mango right-side-up cake.
Again, because I lack any ability to be naturally funny. JUST LAUGH OK.
But anyway, let’s skip the cherries. This sauce is almost like a mango curd, which is kind of amazing and I love it.
And if you’re a person who doesn’t like frosting on their cake, then this one is totally for you too. So Mix It Up A Little at your local Hy-Vee and grab some 7UP (but don’t forget that coupon!) and get to baking, because when it comes to simple recipes, sweets are king here!
Mango Sheet CakePrint Pin Rate
For the Topping
- 1 ½ cups sugar
- 2 tablespoons flour
- 1 15 oz can diced mango, undrained
- 2 eggs well beaten
- ½ cup unsalted butter
For the Cake
- 1 15 oz box lemon cake mix
- 1 3.4 oz box lemon pudding
- 3 eggs
- ½ cup canola oil
- 12 oz 7UP
- Preheat oven to 350 degrees.
- In a medium-sized saucepan, combine the sugar and flour. Add in the mango, eggs, and unsalted butter and stir gently to combine. Heat over medium-low until thickened, stirring constantly, around 10 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, and oil and beat well to combine. Add in the 7UP and beat for 2 minutes on medium speed until smooth. Pour into a greased 9x13 pan and cook for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from oven.
- Spread mango topping over warm cake, then cool on a wire rack. Enjoy!