Mangorumcake Recipes

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MANGO RUM CAKE



Mango Rum Cake image

Make and share this Mango Rum Cake recipe from Food.com.

Provided by Wendy Ross

Categories     Breads

Time 55m

Yield 20 serving(s)

Number Of Ingredients 10

1 yellow cake mix
4 eggs
1/4 cup orange juice
1/2 cup oil (Crisco or vegetable)
1/2 cup mango rum
1 package instant vanilla pudding
1/2 cup pecans, roasted
1/2 cup white sugar
1/4 cup butter
1/4 cup rum

Steps:

  • Mix all ingredients, beat 5 minutes.
  • Grease pan and coat with flour to prevent cake sticking to sides of pan.
  • Place roasted pecans in bottom of the pan, then pour in the batter.
  • Bake 50- 60 minutes in 350° F. In tube pan.
  • (Cake is done when the cake springs back to the touch, or when it shrinks away from the sides of the pan.)
  • Glaze: Bring to boil.
  • Boil 3 minutes.
  • Remove cake from pan as soon as it come from the oven.
  • Spoon glaze over cake.
  • I pierce the cake with a knitting needle to let the glaze seep into the cake.

Nutrition Facts : Calories 274.2, Fat 13.8, SaturatedFat 3.1, Cholesterol 48.9, Sodium 273.9, Carbohydrate 30.8, Fiber 0.6, Sugar 21.4, Protein 2.7

MANGO RUM CAKE



Mango Rum Cake image

This recipe is adapted from the LA Times food section. It calls for a box cake mix (I used Duncan Hines). To make it extra special, serve with ice cream.

Provided by Miss Annie

Categories     Dessert

Time 1h

Yield 1 10inch cake, 10 serving(s)

Number Of Ingredients 7

1 cup peeled mango, diced
1 (18 1/2 ounce) box butter recipe cake mix (I used Duncan Hines)
3 eggs
1/2 cup pureed ripe mango
1/4 cup butter, softened
1/2 cup light rum
2 tablespoons water

Steps:

  • Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
  • Arrange mango cubes in the bottom of the pan.
  • Blend together rum, water, eggs, butter, and pureed mango.
  • Add cake mix and beat at medium speed for 4 minutes.
  • Pour batter into prepared pan and bake at 375ºF for 45 minutes, or until a toothpick inserted into the cake comes out clean.
  • Cool cake 20 minutes in the pan.
  • Loosen and remove from pan onto serving plate.

Nutrition Facts : Calories 331.1, Fat 12.2, SaturatedFat 4.3, Cholesterol 76.7, Sodium 398.9, Carbohydrate 45.3, Fiber 1, Sugar 26.5, Protein 4.4

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste deepening as it bakes. Banana and rum add more tropical notes and help keep the cake moist, from first bite to last crumb. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

Categories     Cake Recipes

Time 3h

Number Of Ingredients 11

1 1/2 cups sugar
1 cup unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup buttermilk
1/2 cup safflower oil
2 tablespoons golden rum, such as Bacardi Gold
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 ripe banana, mashed until smooth (1/3 cup)
2 large or 3 small ripe mangoes (2 pounds, 6 ounces total), peeled, 2 sides cut off each, and each side sliced into 5 pieces

Steps:

  • Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
  • Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
  • Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
  • Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.

EASY MANGO CAKE



Easy Mango Cake image

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

Provided by SIOBANM

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 308.2 mg, Sugar 41.1 g

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