Mango Sour Cream Bundt Cake

mango bundt cake

If you like sour cream bundt cake, then you’re gonna LOVE LOVE this mango sour cream bundt cake! Ohhhhh, the simplicity! A rogue baker’s delight!

Mango Sour Cream Bundt Cake

This bundt cake pan is just so dang intricate and pretty! And, that’s why I wanted to create a new cake. Now, who doesn’t love juicy sweet mangoes? But, who the heck wants to peel them? Not me! So, I head for the frozen mangoes, which are perfect for this recipe. Not only do you have the awesome flavors, but you have instantly avoided the hassle of peeling and slicing the mangoes.

Sour Cream Cake

If you are a lover of homemade cakes, I invite you to a cup of fragrant tea with a delicious sour cream cake. This simple tea cake is so easy to make and produces a super fluffy cake. Topped with a thick sour cream frosting, it’s soft, light, and delish! This cake has already been added to my favorites. I hope he becomes your favorite too!

Can you add Sour Cream to a Cake Mix?

Sour cream is one of the most popular options for making homemade cakes. Delicate, light, airy – it has a moderately sweet taste with a slight sourness! It makes a light, fluffy, and seriously moist cake. Looking for more delicious and healthy recipes? Try my more delicious recipe such as Sour cream mashed potato soup.

Mango Coconut Cake

Another shortcut and, you know that I love to give you recipes that deliver that ‘time in the kitchen’ homemade flavor without all the investment of serious time, is to use the cake mix. Just by adding some additional ingredients like the pudding mix, sour cream, and mango, you have the deliciousness of fresh-baked.

Mango Coconut Cake

This mango coconut cake is like a delicate, weightless cloud! The dough is very soft, porous, with a fragrant sweet cap made of coconut. Preparing a cake is elementary simple, but it turns out a decent pastry that you want to treat both your family and guests on occasion.

And, here are my favorite recipes that you should try such as:

Pumpkin spice bundt cake
Healthier banana walnut bundt cake
Mango salsa chicken bowl
Banana Almond Pie Pan Cake

mango bundt cake

mango bundt cake

Mango Sour Cream Bundt Cake

Yield: One Bundt Cake Pan

If you like sour cream bundt cake, then you're gonna LOVE LOVE this mango sour cream bundt cake! Ohhhhh, the simplicity! A rogue baker's delight!


  • Preheat oven to 350
  • 8 oz. mango chunks, previously frozen
  • 1 cup sour cream
  • 1 (16.25 oz.) cake mix, white
  • 1 box (3.5 oz.) vanilla pudding, instant
  • 1 cup butter, unsalted, melted
  • 3 eggs
  • ¾ cup coconut, unsweetened shaving, divided


Grease a bundt cake pan very well. Put one-half cup of the coconut shavings in the bottom.

Put the mango chunks and sour cream in a food processor and pulse into a thick mixture. Set aside.

In a large mixing bowl, add the cake mix, vanilla pudding, butter, eggs and the mango mixture.

Use a hand mixer and combine into a thick batter. Pour into the well-greased bundt pan.

Bake in a preheated 350 oven for 45-55 minutes. Use a six-inch skewer to do the toothpick test.

Remove to a cooling rack. Invert and remove from pan when cool. Sprinkle on the remaining coconut shavings. Ready to serve.


Be sure you grease your bundt pan well, especially if you have one of the fancy ones like this one I used. I prefer Crisco in order to get into all the nooks and crannies of the pan.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

mango bundt cake

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  1. Hello Ally,
    I’d like to use fresh mangos. The Kiett and champagnes variety are really good. Since your recipe calls for 8 oz of frozen, is that the same as 1 cup of packed fresh mango chunks? Does the qty color the cake to mango orange or do I need to add color gel to make it mango orange? Thx from californis

    1. Hi Shar! Ally from the East Coast! Good morning! I’ve never had a Kiett or Champagne variety mango. Just read about them, and they sound divine. Lucky you! I’m not sure there’s that much difference w/8 oz. (thawed) frozen and fresh. Here’s something I found on a Google search: “A ripe, 12-ounce mango will provide about 1 cup of fruit. Slightly larger (13- to 14-ounce) mangoes will leave you with a bit extra if you want to add a few slices of mango for a garnish.” Rather than a white cake mix, why don’t you do a yellow cake mix, and you’ll probably have the hue you want. This is such a delicious cake, and so easy w/the cake mix. You might want to do some extra mango puree for serving as a garnish. I’d do mango and mascarpone cheese with just a little sour cream depending upon the consistency you want. Please let me know how yours turns out. And, thank you for so much support! Happy cooking, luv! xo ~ally

    1. Toni! Thanks so much…yes, it was quite popular in my ‘hood! 🙂 ~ally

    1. I’m totally with YOU, Dorothy! Easy and pretty always work! Thanks for visiting, luv! ~ally

  2. As a mango lover, I am so excited to see this recipe! Love the tropical twist!

    1. Liren! Thanks so much…yes, that mango is a nice tropical flavor and it adds so much moistness! ~ally 🙂

    1. Thank you, sweetness! It’s a super moist delicious cake and that mango/sour cream addition is the knee’s bees!! xo ~ally

  3. I have never added mangoes to a cake batter. Love the idea of combining mangoes and sour cream! How unique and decadent!

    1. Hadia! You always make me feel like a million bucks! Thank you, dear friend. Yes, it’s a really moist tasty cake. And, the cake mix adds that extra ease of completion! xo ~ally

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