Mango Key Lime Pound Cake

Purchased reduced fat or fat-free pound cake is sliced and layered with fresh mangoes and a fluffy slightly sweet lime cream cheese filling. All this great taste and there are only 7 grams of fat per serving. Fresh peaches can be substituted for the mangoes.

Mango Key Lime Pound Cake


  • Key Lime Cream:
  • 1 (8 ounce) package reduced fat cream cheese, softened
  • 1 1/4 cups frozen light whipped topping, thawed
  • 1/2 cup Equal® Spoonful*
  • 1/4 cup fresh lime juice
  • 1 teaspoon grated lime peel
  • 1 teaspoon vanilla
  • Cake:
  • 1 (10.75 ounce) package frozen reduced-fat OR fat-free pound cake, thawed
  • 1 large mango, peeled, thinly sliced


1 For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel, and vanilla. Set aside.

2 For cake, cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream cheese mixture. Top with one-third of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.


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