In My Kitchen: Mango Bundt Cake

I’ve made lemon lime pound cake, orange pound cake and countless other variations of fruity pound cake. But never mango pound cake!

In fact, I’d never even heard of mango bundt cake until recently. When I saw the ingredients (mango, golden raisins, nutmeg) I was more than a little skeptical about how the flavors and textures would all mesh together. The result is a really good cake with the sweet tropical flavors of mango and the spices of fall.

Total time: 1 hour 30 min

You’ll need:

For the cake:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 2 cups diced fresh mango (from 1 mango)
  • 1/2 cup golden raisins
  • 1 tablespoon orange zest (from 1 orange)
  • 2 teaspoons lime zest (from 2 limes)

For the topping:

  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon orange zest
  • 1/4 cup fresh orange juice (from 1 orange)
  • 1/2 teaspoon lime zest
  • 2 tsp fresh lime juice (from 1 lime)


  1. Preheat oven to 325. Lightly oil and flour a bundt pan.
  2. Beat eggs in bowl of stand mixer on medium until fluffy, 4-5 minutes. Beat in sugar until combined, then beat in oil until combined. Gradually beat in honey.
  3. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg and baking soda. Add flour mixture, 1/2 cup at a time, to egg mixture, beating just until blended after each addition.
  4. Stir in mango, raisins, orange zest and lime zest. Pour batter into prepared pan.
  5. Bake in preheated oven until a toothpick inserted in center comes out clean, 50-60 minutes. Remove to a wire rack and let cool.
  6. While the cake stands in the pan, stir together powdered sugar, orange and lime zest, and orange and lime juice until combined.
  7. Drizzle topping evenly over warm inverted cake. Serve.

Source: Adapted from a recipe by Southern Living

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