Description
Sweet Caribbean mango rum cake delivers a tropical paradise of rich, rum-soaked layers infused with fresh mango puree. Jamaican-inspired dessert promises a delightful escape with each heavenly, spice-laden bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 box yellow cake mix
- 3 eggs
- 1 pulp of 2 ripe mangoes, blended with 1 tablespoon (15 milliliters) water
Liquid Ingredients:
- ¼ cup (60 milliliters) golden rum
- ¼ cup (60 milliliters) vegetable oil or canola oil
- ¼ cup (60 milliliters) water
Instructions
- Heat the oven to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- In a spacious mixing bowl, combine all cake ingredients using an electric mixer. Blend on low speed initially, then gradually increase to high for 3-4 minutes until the mixture transforms into a velvety, uniform batter.
- Prepare your baking vessel – either a 10-inch bundt pan or two 9-inch round cake pans – by generously coating with cooking spray and lightly dusting with flour to prevent sticking.
- Carefully transfer the smooth batter into the prepared pan(s), using a rubber spatula to scrape every last bit from the mixing bowl and ensure even distribution.
- Slide the pan into the preheated oven and bake for 40-45 minutes, rotating midway through to guarantee uniform browning and even cooking.
- Test the cake’s doneness by inserting a toothpick or thin knife into the center – it should emerge clean with just a few moist crumbs.
- Remove from oven and let the cake rest in the pan for 15-20 minutes, allowing it to settle and cool slightly before gently inverting onto a wire cooling rack.
- Using a metal skewer or thin wooden pick, delicately puncture multiple holes across the cake’s surface to create channels for rum absorption.
- Slowly drizzle of golden rum over the warm cake, allowing the liquid to seep deeply into the cake’s interior.
- Prepare the lemon glaze by whisking 3/4 to of powdered sugar with fresh lemon juice until achieving a smooth, pourable consistency.
- Place wax paper strips underneath the cake’s edges to catch any potential drips, then generously pour the glaze over the cake’s surface, allowing it to cascade naturally.
- Once glazing is complete, carefully remove the protective paper strips for a clean presentation, then slice and serve the mango rum cake at room temperature.
Notes
- Elevate your baking game with this Caribbean-inspired dessert that transforms ordinary cake into a tropical rum-soaked delight.
- Rum’s bold flavor infuses each bite, creating a moist and decadent experience that transports you to sunny beach landscapes.
- Carefully poking holes allows rum to penetrate deeply, ensuring every slice bursts with rich, spirited moisture.
- Lemon glaze adds a bright, zesty contrast that cuts through the cake’s sweetness, balancing flavors perfectly.
- Wax paper trick saves your countertop from sticky glaze drips, making cleanup a breeze and keeping your kitchen pristine.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 3g
- Cholesterol: 70 mg