Mango Rum Cake

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

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.

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READY IN: 1hr

SERVES: 10

YIELD: 1 10inch cake

UNITS: US

INGREDIENTS

Nutrition

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.

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