Best Mango Banana Bundt Cake With Buttered Rum Glaze Recipes

RUM GLAZED BANANA BUNDT CAKE RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F. Grease and flour a 10- to 12-cup bundt pan.
• In a stand mixer fitted with a paddle attachment, beat sugar, butter, and salt on medium speed until lightened, about 2 minutes. Add eggs, one at a time until incorporated. Add bananas, sour cream, and vanilla.
• In medium bowl, whisk flour, baking powder, cinnamon, and baking soda. Reduce mixer speed to low and add flour mixture until just incorporated. Fold in nuts and coconut.
• Spoon batter into pan and bake until just firm and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in pan for 30 minutes, then invert onto wire rack to cool completely before glazing.
• In small bowl, stir confectioners' sugar with rum. Drizzle over cake. Let set, about 15 minutes.

EASY MANGO CAKE

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.

MANGO-BANANA CAKE

Steps:

• Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans. Dust pans with flour; tap out excess. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat butter and egg yolk in large bowl until well blended. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Beat in dry ingredients alternately with mashed bananas in 3 additions each. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool. Place 1 cake layer on platter. Spread 3/4 cup Cream Cheese Frosting over top. Spread half of Mango Curd over frosting. Top with second cake layer. Spread 3/4 cup Cream Cheese Frosting over. Spread remaining half of Mango Curd over frosting. Top with third cake layer. Spoon 3/4 cup frosting into pastry bag fitted with large star tip. Spread remaining frosting around sides and over top of cake. Pipe frosting around top edge of cake. Arrange mango slices around top edge of cake. Garnish cake with mint. (Cake can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)