Name: Mango Rum Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 10inch cake, 10 serving(s)
Ingredients: 1 cup peeled mango, diced; 1 (18 1/2 ounce) 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

4

Recipe by Miss Annie

4

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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:: 1hr
Serves:
Yields:
Units:

4

People talking

Join In Now Join the conversation!

ingredients

1 cup peeled mango, diced
1 (18 1/2 ounce) 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

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Miss Annie

Contributor

@Miss Annie

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by bohemiangurlmd

6/2/2008

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!

Reply
review by SusieQusie

9/16/2006

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!

Reply
review by sbmilne

7/27/2006

Made this last weekend..served it with mango ice cream, vanilla ice cream and mango slices. Got rave reviews

Reply
review by Rita1652

4/27/2003

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

1

Reply
creation by Miss Annie

4/22/2003

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.