Total Time
Prep 15 mins
Cook 45 mins

This recipe is adapted from the LA Times food section. It calls for a box cake mix (I used Duncan Hines). To make it extra special, serve with ice cream.

Ingredients Nutrition

  • 1 cup peeled mango, diced
  • 1 (18 1/2 ounce) box butter recipe cake mix (I used Duncan Hines)
  • 3 eggs
  • 12 cup pureed ripe mango
  • 14 cup butter, softened
  • 12 cup light rum
  • 2 tablespoons water


  1. Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
  2. Arrange mango cubes in the bottom of the pan.
  3. Blend together rum, water, eggs, butter, and pureed mango.
  4. Add cake mix and beat at medium speed for 4 minutes.
  5. Pour batter into prepared pan and bake at 375ºF for 45 minutes, or until a toothpick inserted into the cake comes out clean.
  6. Cool cake 20 minutes in the pan.
  7. Loosen and remove from pan onto serving plate.


Most Helpful

I used coconut rum. Didn`t need the ice cream. Just to GOOD.

Rita~ April 27, 2003

Great simple recipe! I love mango and was looking for something uncomplicated but with great flavor and this is it!! Thanks so much for posting!

bohemiangurlmd June 02, 2008

Tall, light & moist! Loved this cake! The pantry mice had been dipping into my rum leaving me with 1/4 cup Pineapple Rum & 1/4 cup Captain Morgan's so my result was a fruity blend. I expected the mango pieces to be inside the cake but surprise - when I de-panned, they were sitting prettily on top. Rather than flouring the pan, I sprinkled it with turbinado sugar & that gave the top a little crunch. Thanks for sharing, Miss Annie!

SusieQusie September 16, 2006

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