This cornmeal-laced breakfast cake is studded with lots of sweet, juicy fruit and drizzled with an easy cream cheese glaze, perfect for any brunch or celebration.
Cake:
5 Tbsp. unsalted butter, divided
1 box (about 15.25 oz.) butter or yellow cake mix
1 cup plain low fat yogurt
3/4 cup yellow cornmeal
3 large eggs
1 tsp. ground ginger
1 can (15 oz.) Del Monte® Diced Mangos in Light Syrup, drained
1 1/2 cups fresh blueberries
Topping:
4 oz. cream cheese
1/2 cup powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla extract
1/2 cup sliced almonds, toasted if desired
Arrange a rack in the middle of the oven and heat to 350°F. Generously coat the sides and bottom of a 13x18-inch heavy duty rimmed baking sheet with 1 Tbsp. of butter; set aside. Melt remaining 4 Tbsp. butter and cool slightly.
Whisk together cake mix, yogurt, cornmeal, eggs, melted butter and ginger in large bowl until smooth (the batter will be thick). Pour and spread evenly into baking sheet. Sprinkle with mangos and blueberries.
Bake about 30 minutes, until golden brown on top. Cool in pan on a wire rack 45 minutes. Meanwhile, microwave cream cheese in a medium microwave-safe bowl 20 seconds on HIGH; whisk to loosen. Add powdered sugar, milk and vanilla; whisk until smooth. Drizzle over cake and sprinkle with almonds. Use a thin knife to loosen cake from sides of the pan; cut and serve.
VARIATION:
For Sheet Pan Pear-Cranberry Breakfast Cake, prepare recipe as directed, except use 1 can (15.25 oz.) Del Monte® Sliced Pears or Pear Halves in Heavy Syrup, drained and diced, and 1/2 cup dried cranberries instead of the mangos and blueberries.