Sweet and tender, this Mango Tropical Bundt Cake is easy to make, can be frozen and tastes amazing!
Caramelized mango tropical bundt cake reminds me of Indian summer that just went away.
Though this might seem a rhetorical sentence, it's not, since the water tends to be a tepid tone the whole summer, a thing I really despise. So something as simple as cold water makes my day. Gotta give me credit for having learned how to revel in the little details.
So, while taking advantage of the last fruits of summer and getting ready for the cooler days ahead, we're having a tropical Bundt a Month theme for this group of bundt baking fanatics.
We bundt cake lovers post once a month with a theme and create some fan.tas.tic bundt cakes, the list of which you will find at the end of this post. Aren't we the sweetest? Instant vacation in over a dozen posts.
And in a way, I usually like to feel tropical more than be in a tropical climate. You know, million % humidity and mosquitoes are not my idea of a good time. But a caramelized mango bundt cake that has some coconut milk and rum in the batter sure are. The afternoons are perfect now to be out, have a cup of coffee or tea and some cake.
Again, I turned to my basic vanilla bundt cake that has yet to turn me down.
There was a mango rolling around in my fridge. We have two kinds of mangos here, with different skin colors.
The truth is I never know which one I'm buying, and they may be ripe, but that doesn't mean they taste great. Pretty much like Haas avocados (in my opinion the only ones worth eating) and those big, beautiful ones that are pure water and taste like nothing. It's the same with the mangos.
So, even though it tasted fine, caramelizing has never bothered a tropical fruit, and inside a cake, they turn into a sort of jammy paste. But with a lot of flavor. I was surprised when I cut it, the mango was so smooth and a burnt ochre in color. Rum colored.
Other recipes you might like:
Coffee Chocolate Mini Bundt Cakes
Chocolate Coconut Bundt Cake
Lemon Poppy Seed Bundt Cake
Bourbon Chocolate Bundt Cake
Orange Caramel Bundt Cake
Banana Bundt Cake
Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
Mango Tropical Bundt Cake
- Prep Time: 35
- Cook Time: 50
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Cakes
- Method: Baking
- Cuisine: International
Ingredients
For the cake:
- 1 mango
- 1 Tbs butter
- 2 Tbs sugar
- 2 ½ cups (325g) all-purpose or cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (175g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- 3 eggs, at room tº
- 1 cup whole milk
- ¼ cup coconut milk
- ½ teaspoon vanilla
- 2 Tbs dark rum
For the rum glaze:
- 1 cup powdered sugar
- 2-3 Tbs dark rum
- Toasted coconut flakes, for sprinkling
Instructions
For the cake:
- Peel mango and cut in cubes. In a skillet melt butter, add sugar and when it's dissolved, add mango cubes.
- Cook for 2 or 3 minutes, stirring so that they caramelize. Reserve.
- Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
- Sift flour, baking powder and salt. Set aside
- In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
- Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.In a small bowl, mix milk, coconut milk, rum and vanilla.
- Beginning and ending with dry ingredients, add them in three parts alternating with liquids in two parts.
- Pour ⅔ of batter into prepared pan, spreading evenly. Scatter mango pieces on top. Cover with remaining ⅓ of batter.
- Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.
For the rum glaze:
- Mix sugar and rum in a bowl.
- Drizzle over cooled cake, letting it run down the sides.
- Sprinkle with coconut and serve.
Keywords: mango cake, mando bundt cake, mango coconut cake
adapted from Kiss My Bundt, by Christa Wilson
Yes, I certainly know the million % humidity and mosquitoes. It is identical to summer here in Georgia and living next to a swamp.
I totally agree about caramelizing fruit. Then adding it to a cake like yours is a great thing to do. The bit of rum in there is quite nice too.
Paula....that is one pretty cake! I am such a freak for bundt cakes, really. So moist and simple. But I love how you jazzed this up with caramelized mangoes! What an awesome addition to a perfect cake! Definitely going to look into this group!
So I really wanted to do something with mango as well, but I could not figure out the hows and whats in as far as including it in a cake ... make sense? SO glad you did because I am about to copy this recipe and use it!!
Wow this sounds delicious!! I love mango, but caramelized? sounds fantastic to me!
This looks incredible! And I always chuckle at the word bundt because I think of My Big Fat Greek Wedding!
Paula! Yummmmm .. love mangos! And caramelized mangos?! oh my goodness, I love this. As always, absolutely gorgeous bundt cake. Wow! I have never thought to use fine bread crumbs to help with releasing the cake, what a great idea! . . and totally the little things/details. Without them, what would our everyday life be?
Caramelized jammy mango paste? I'm all in!
Oh wow...wow, Wow, WOW! This looks so ridiculously delicious, Paula...that mango layer is out of this world. It's like a little slice of sunshine ♥.
this cake lok very delicious I'VE GOT milk couconat at home I'lldo it very soon
Perfection, Paula! How lovely to have the golden mango playing with the dark rum. Love that you used very tropical coconut milk in your cake, too.
P.s. My contribution of white chocolate guava Bundt minis links back to your stellar white chocolate cake of last month =)