Homemade Mango Dump Cake

It's official, it's May, and the Green Season is finally here. Just like most folks that live in Costa Rica full time, the green season is our favorite time of the year. The dry heat and winds are finally gone. The snow birds that come to escape the cold have left our little town to return to their northern climes. The sporadic rain showers recently have already worked their magic, turning the landscape lush and green again. The birds are singing with excitement as their favorite bathing pools fill with rain water, an the mango trees in our garden are loaded with fresh fruit.

This is a simple recipe guaranteed to please a crowd. There is nothing "good" or "healthy" about this dessert. It is loaded with fat and sugar, but it is so yummy!

Ingredients:
Cake:
1½ cups sugar
2¼ cups all-purpose flour
1¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
2½ cups of mashed mango pulp
1 cup brown sugar
1 cup pecans, chopped

Icing:
1 cup evaporated milk
½ cup sugar
½ cup (1 stick) unsalted butter
1 teaspoon vanilla

Directions:
Preheat oven to 350º F. and lightly grease a 9x13-inch baking dish with butter or non-stick spray.

In a large bowl, whisk together sugars, flour, baking soda and salt, then mix in eggs, mango and pecans

Pour batter into your pan.

Place baking dish in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.

While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.

Remove from heat and stir in vanilla extract, then poke holes in the cake with a fork and gradually pour the icing over hot cake.

Let cake cool so it absorbs icing, then slice, serve and enjoy.

Note: You can change up the fruit with anything you like; canned crushed pineapple, cherry pie filling, etc.