Mango Madness Bundt Cake

Cindy Smith Bryson

By
@cindyluhooskitchen

Light and luscious; just in time for summer! Mango is my fav tropical fruit so I wanted to try a mango bundt. Started w/ a cake mix, added some lemon for a bit of tang and covered with a light mango syrup which soaks into the cake. Moist and magical!


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Comments:

Serves:

16

Prep:

10 Min

Cook:

55 Min

Method:

Bake

Ingredients

BUNDT CAKE INGREDIENTS

1 box
16.5 white or yellow cake mix (i used duncan hines butter golden cake)
1 box
small (3.4 oz.) instant lemon pudding
1 c
mango juice
1/2 c
vegetable oil
4
whole eggs
1 Tbsp
butter flavoring (optional)

MANGO SYRUP INGREDIENTS

1/2 stick
butter
1/2 c
white granulated sugar
1/4 c
mango juice
1 Tbsp
lemon juice, fresh (may substitute a splash of lemon extract)

Directions Step-By-Step

1
FOR CAKE:
Prepare standard bundt pan; set aside. Preheat oven to 325 degrees.
2
Combine dry cake mix, dry pudding mix, 1 cup mango juice, 1/2 cup vegetable oil, 4 eggs, and butter flavoring (optional) with electric mixer until well mixed. Do not over mix. Batter will be of medium consistency.
3
Pour batter into prepared pan. Bake at 325 degrees for 45-55 minutes or until cake tester comes out clean.
4
While cake is baking prepare your mango syrup:
FOR MANGO SYRUP:
Melt butter is saucepan or in microwave. Add sugar and cook until boiling to allow sugar to dissolve.
5
Remove from heat source and stir in 1/4 cup mango juice and lemon juice or extract. Syrup will not be thick.
6
Allow cake to cool in pan for 10 minutes. Poke holes in top (I used a chopstick). Slowly pour mango syrup over cake, taking care that syrup is soaking down into holes.
7
Allow cake to remain in pan for 5 minutes as syrup soaks in. Carefully turn cake out onto platter.
OPTIONAL: May sprinkle coconut on top.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy