MANGO MADNESS BUNDT CAKE

Mango Madness Bundt Cake image

Provided by Cindy Smith Bryson

Categories Cakes

Time 1h5m

Number Of Ingredients 12

BUNDT CAKE INGREDIENTS
1 box 16.5 white or yellow cake mix (i used duncan hines butter golden cake)
1 box small (3.4 oz.) instant lemon pudding
1 c mango juice
1/2 c vegetable oil
4 whole eggs
1 Tbsp butter flavoring (optional)
MANGO SYRUP INGREDIENTS
1/2 stick butter
1/2 c white granulated sugar
1/4 c mango juice
1 Tbsp lemon juice, fresh (may substitute a splash of lemon extract)

Steps:

1. FOR CAKE: Prepare standard bundt pan; set aside. Preheat oven to 325 degrees.
2. Combine dry cake mix, dry pudding mix, 1 cup mango juice, 1/2 cup vegetable oil, 4 eggs, and butter flavoring (optional) with electric mixer until well mixed. Do not over mix. Batter will be of medium consistency.
3. Pour batter into prepared pan. Bake at 325 degrees for 45-55 minutes or until cake tester comes out clean.
4. While cake is baking prepare your mango syrup: FOR MANGO SYRUP: Melt butter is saucepan or in microwave. Add sugar and cook until boiling to allow sugar to dissolve.
5. Remove from heat source and stir in 1/4 cup mango juice and lemon juice or extract. Syrup will not be thick.
6. Allow cake to cool in pan for 10 minutes. Poke holes in top (I used a chopstick). Slowly pour mango syrup over cake, taking care that syrup is soaking down into holes.
7. Allow cake to remain in pan for 5 minutes as syrup soaks in. Carefully turn cake out onto platter. OPTIONAL: May sprinkle coconut on top.