Mango Rum Cake Recipe

Name: Mango Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Batter; 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; Glaze; 1/2 cup white sugar; 1/4 cup butter; 1/4 cup rum

Servings: persons

Batter
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
Glaze
1/2 cup white sugar
1/4 cup butter
1/4 cup rum

1
Mix all ingredients, beat 5 minutes.
2
Grease pan and coat with flour to prevent cake sticking to sides of pan.
3
Place roasted pecans in bottom of the pan, then pour in the batter.
4
Bake 50- 60 minutes in 350u00b0 F. In tube pan.
5
(Cake is done when the cake springs back to the touch, or when it shrinks away from the sides of the pan.)
6
Glaze: Bring to boil.
7
Boil 3 minutes.
8
Remove cake from pan as soon as it come from the oven.
9
Spoon glaze over cake.
10
I pierce the cake with a knitting needle to let the glaze seep into the cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Batter, 1 yellow cake mix, 4 eggs, 1/4 cup orange juice, and more.

Yes, Mango Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Rum Cake

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