mango bundt cake

mango sour cream bundt cake

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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.

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.

I didn’t top this cake with anything but some unsweetened coconut shavings. There’re so many things you can add. Just use your imagination. What you see here in my picture is a rhubarb strawberry sauce I made. Yes, the tang of that rhubarb adds extra zing to the moist tender cake slices. And, if you love coconut like I do, add plenty more because it’s a nice textural addition!

Here’s another quick and easy cake using a really good cake mix option. It’s super popular. The Bridesmaid’s Peach Cake!

mango bundt cake

mango sour cream bundt cake

Yield: One Bundt Cake Pan

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

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mango bundt cake

10 Comments

  1. It looks and sounds so delicious!!

  2. What a pretty dessert! I love when pretty treats are easy to make!

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

  4. This looks so good! I love cakes with fruit in them.

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

    • 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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