Mango Rum Cake

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.

• Ready In: 1 hr
• Serves: 10
• Yields: 1 10inch cake

Ingredients

• 1  cup  peeled mango, diced
• 1 (18 1/2ounce) box  butter recipe cake mix (I used Duncan Hines)
• 3  eggs
• 1⁄2 cup  pureed ripe mango
• 1⁄4 cup butter, softened
• 1⁄2 cup light rum
• 2  tablespoons water

Directions

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.