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!
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
Notes
