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!
Prepare standard bundt pan; set aside. Preheat oven to 325 degrees.
2Combine 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.
3Pour batter into prepared pan. Bake at 325 degrees for 45-55 minutes or until cake tester comes out clean.
4While 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.
5Remove from heat source and stir in 1/4 cup mango juice and lemon juice or extract. Syrup will not be thick.
6Allow 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.
7Allow cake to remain in pan for 5 minutes as syrup soaks in. Carefully turn cake out onto platter.
OPTIONAL: May sprinkle coconut on top.