Mango Rum Cake Recipe

Name: Mango Rum Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 cup diced fresh mango, 1 cup mango puree (from approximately 2 ripe mangoes); 1 box (15.25 oz) Duncan Hines yellow cake mix; 2 large eggs; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup dark rum; 1/4 cup water

Indulge in this irresistible Mango Rum Cake, adapted from a beloved LA Times recipe! We elevate a simple boxed cake mix (Duncan Hines recommended) with the bright, tropical flavors of mango and a hint of rum. The moist, fluffy cake is studded with juicy mango chunks and baked to perfection. Serve warm with a scoop of your favorite ice cream for the ultimate dessert experience! This easy recipe is perfect for both beginner bakers and experienced chefs looking for a quick and delicious treat.

Prep Time 20 mins

Cook Time 60 mins

Calories 331.1 kcal

Protein 8g

Rating 3.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Rum Cake

1 cup diced fresh mango, 1 cup mango puree (from approximately 2 ripe mangoes)
1 box (15.25 oz) Duncan Hines yellow cake mix
2 large eggs
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark rum
1/4 cup water

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How to Make Mango Rum Cake

Preheat oven to 375°F (190°C). Grease and flour a 10-inch tube pan or bundt pan.
Arrange 1 cup of diced fresh mango in the bottom of the prepared pan.
In a large bowl, combine 1/2 cup dark rum, 1/4 cup water, 2 large eggs, 1/2 cup (1 stick) unsalted butter, softened, and 1 cup mango puree (from approximately 2 ripe mangoes).
Add 1 box (15.25 oz) Duncan Hines yellow cake mix to the wet ingredients. Beat at medium speed for 4 minutes, until well combined.
Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 20 minutes before inverting it onto a serving plate.
Serve warm with vanilla ice cream or whipped cream.