Mango Madness Bundt Cake

Cindy Smith Bryson


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!


★★★★★ 4 votes

10 Min
55 Min



  • 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)

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

How to Make Mango Madness Bundt Cake


  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:
    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.

Printable Recipe Card

About Mango Madness Bundt Cake

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

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