1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
2 eggs
2 teaspoons white sugar
1 tablespoon vegetable oil
1 1/2 cups fresh mango slices
1 onion, peeled and chopped
1 cup chopped fresh ginger root of celery
1 cup pumpkin seeds
1/4 cup honey
1 (16 ounce) package frozen whipped topping, thawed
2 tablespoons water
2 tablespoons vegetable oil
1/2 teaspoon lemon zest
1 (8 ounce) package cream cheese, softened
1 cup chopped chocolate
1/4 cup chopped fresh pineapple
1 (5 ounce) can pineapple juice
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 6 (1 ounce) round pans.
Spread 1/2 cup flour over a 9x13 inch pan. Cover and refrigerate overnight, set when ready to use.
Sift together the baking powder and baking soda and set aside. Stir in the eggs, sugar, vegetable oil, mango slices, onion, ginger, celery, pumpkin seeds, honey, pineapple juice, and milk. Mix together thoroughly and sprinkle over the flour mixture.
Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center of the cake comes out clean. Cool slightly before removing from pan. Cool completely before frosting.
I was very pleasantly surprised to find that this is a delicious dessert! I had a crockpot that I could turn on whenever I wanted, which allowed me to make ahead of time (even though I only wanted to have 15 minutes). I let the batter cool about 5 minutes before I formed the crust. The texture is perfect, it didn't fall and we didn't have to wait for the greek yogurt to chill. I used the frozen mangoes, because I had them already. I had to make this at my house, so I didn't get to see it in person, but I have a feeling it will be even better than this review suggests.
So easy and so good! I will be making this one many times again.
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