How to make it

  • Combine cake mix and mango juice (OMIT water), mix according to package directions. Fold in pineapple. Pour into greased bundt or tube pan. Bake according to package directions.
  • Cool before topping.
  • Squeeze juice of ½ lemon or lime on banana, and mash well. Set aside.
  • Beat whipping cream until stiff peaks form.
  • Beat in granulated sugar and cream of tartar.
  • Gently fold bananas and confectioners sugar into whipped cream.
  • If cake is not yet cool, refrigerate topping until ready.
  • Spread on cooled cake.
  • Top with slivered almonds
  • Garnish with fresh mango or pineapple slices if desired.
  • Refrigerate until ready to serve.

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