Quick Mango-Rum Cake

1 cup peeled mango cubes
1 (18.5 ounce) box butter recipe golden cake mix
1/2 cup rum plus water to make 2/3 cup liquid (or 2/3 cup water)
3 eggs
1/2 cup pureed ripe mango (replaces 1/2 cup butter)

Spray bottom of 10-inch tube or bundt pan with non-stick vegetable spray.
Arragne mango cubes in bottom of pan.

Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl at
low speed just until moistened.  Beat at medium speed 4 minutes.

Pour batter into prepared pan and bake immediately at 375 degrees [Fahrenheit]
40 to 45 minutes or until wood pick inserted in center comes out clean.  Cool
about 20 minutes in pan.  Loosen and remove from pan onto serving plate.
Makes 10 servings.

Quick Mango-Rum Cake with mangoes in place of butter:

Each serving contains about:

83 calories;  36 mg sodium;  64 mg cholesterol;  2 grams fat;  8 grams 
carbohydrates;  2 grams protein;  .21 grams fiber;  21?? calories from fat.

Compare to Quick Mango-Rum Cake made with butter, no mangoes (in batter):

Each serving contains about:

159 calories;  129 mg sodium;  89 mg cholesterol;  11 grams fat;  7 grams 
carbohydrates;  2 grams protein;  .14 grams fiber;  63?? calories from fat.