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Pineapple Coconut Mango Tequila Cake




A tropical inspired yellow cake studded with our Pineapple Coconut Mango Tequila Sauce and topped with a sugary sweet glaze. Perfect for summer get-togethers, birthdays, and a quick dessert to satisfy a sweet tooth craving.


Prep Time: 5 minutes
Total Time: 45 minutes (warm cake) - 1.5 hours (cooled cake)
Servings: 24 slices



2 cups Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
1 box Yellow cake mix
3 Eggs
1/2 cup Cream or 1/4 cup milk
2 cups Powdered sugar



Preheat oven to 350 degrees F. Spray a 13x9 pan with oil. Mix sauce, cake mix, and eggs well, making sure no cake mix lumps remain. There will be lumps from the sauce. Pour batter into prepared pan, and bake for 35 minutes or until toothpick inserted into the center comes out clean.

Mix cream or milk and powdered sugar together until no lumps remain.

Top each slice of cake with a drizzle of glaze, or top the entire cake. Can be served warm or after it cools.

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