Easy Mango Cake recipe

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1 ripe mango
1 (18.25 ounce) box yellow cake mix
3 eggs
½ cup water
¼ cup vegetable oil
2 tablespoons lime zest
1 tablespoon butter, melted
½ lime, juiced
1 tablespoon golden rum
2 cups confectioners' sugar

Nutrition Info

345.6 calories
carbohydrate: 57 g
cholesterol: 49.9 mg
fat: 11.8 g
fiber: 0.8 g
protein: 3.6 g
saturatedFat: 2.5 g
servingSize: -
sodium: 308.2 mg
sugar: 41.1 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

  2. Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.

  3. Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes, pour into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.

  5. Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached, fold smashed mango into glaze. Spoon glaze over cooled cake.

Recipe Yield

1 fluted tube pan

Recipe Note

A box cake modified to include fresh mango, topped with a homemade glaze. Serve with whipped cream for an easy, summery dessert!

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