A light, citrusy cake with flavors of the Pacific islands. Starting with a cake mix makes preparation easy. Mango buttercream completes the cake.
Preheat oven to 350°F. Prepare 9 in. hexagon cake pan with vegetable cooking spray.
In large bowl, beat cake mix, eggs, mandarin oranges with juice, oil, almond extract and zest with electric mixer for 2 minutes. Pour 1/3 of the batter into pan, spreading evenly.
Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan 5 minutes. Unmold onto cooling grid and cool completely. Clean pan. Repeat with remaining cake batter for a total of three cake layers.
For buttercream, place mango, granulated sugar and lime juice in food processor fitted with blade; puree until smooth. In medium saucepan, cook mango puree over medium-low heat, stirring occasionally, until thickened and reduced to 1-1/2 cups, about 15 minutes. Press mixture through fine strainer; cool completely (mixture will be thick).
In large bowl, beat butter with about 2 cups confectioners' sugar until light and fluffy. Add mango puree and beat well. Add remaining 2 cups confectioners' sugar and beat until smooth. If loose, refrigerate about 30 minutes.
Cut crown from cake layers. Place bottom cake layer on serving platter or prepared cake board. Spread with 3/4 cup buttercream. Repeat with remaining layers. Frost cake with remaining buttercream.
Makes about 7 cups batter.