If you’re in the mood for something tropical, this is the perfect dessert for you. In this post I’m going to share the recipe for a simple and delicious Mango Pineapple Cake! Best of all, it starts with a box of cake mix!
What is a Cake Mix Recipe?
If you’ve been following my blog for any time at all, you have probably figured out that I love to doctor cake mixes.
I’ve been posting about my cake mix journey. Maybe you read my Italian Cream Cake Post. Or perhaps you enjoyed my Strawberry Lemonade Cake recipe, which also started with a couple boxes of cake mix.
I absolutely love taking a simple box of cake mix and turning it into something completely different.
Don’t believe me? Check out 20 Amazing Recipes that Start with a White Cake Mix post.
Yes, I certainly enjoy taking shortcuts, which is why I called this blog “Out of the Box” baking. I’m not ashamed of using the occasional box mix and you shouldn’t be, either.
This is one of those recipes that starts with a simple box of yellow (or golden butter) cake mix. You could even use a white cake mix, if you like.
What is a Mango?
I’ll be honest: until a few years ago I had never eaten mango. Now I add them to my smoothies routinely.
A mango is a stone fruit, a member of the drupe family. It’s tropical in nature. Mangos are known for their deliciously sweet and juicy flesh, which is ordinarily orange-yellow in color. The flesh has a distinct tropical flavor that is often described as a combination of pineapple, peach, and citrus.
In short, it’s the perfect tropical fruit. And it’s great for this particular cake, I promise!
*Bonus! Mangos are incredibly healthy, packed full of nutrients.
Do Mango and Pineapple go Together?
If you love mango you’ve probably already had it paired with pineapple. The two seem to complement each other nicely.
I’ll be honest: I wasn’t sure what I was going to make with my can of chopped mango. But when I realized I had both mango and pineapple on hand, the idea hit me—mango-pineapple cake.
I found a ton of recipes online for mango-pineapple dump cake but I wasn’t really in the mood for that.
I wanted something more like my lime coconut cake. So, I made a few substitutions. . .and here we are!
Voila! A brand new recipe!
Mango Pineapple Cake Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this delicious cake. These are simple ingredients you might already have in your pantry or fridge.
FOR THE CAKE:
- melted butter
- yellow cake mix
- crushed pineapple
- chopped mango (drained, separated, see glaze recipe)
- sweetened coconut flakes
- room temperature eggs
- vanilla extract (optional)
FOR THE GLAZE:
- Mango juice (reserved from above)
- chopped mango (reserved from above)
- powdered sugar
TOPPING:
- toasted coconut
How to Make Mango Pineapple Cake
This is one of the simplest cakes you’ll ever make.
Start by preheating your oven to 350 degrees Fahrenheit.
Spray your bundt pan liberally with Baker’s Joy of other baking spray. Set aside.
In a large bowl or the bowl of a stand mixer with paddle attachment, place your melted butter.
Add crushed pineapple to the butter and mix well.
Add coconut flakes to other wet ingredients and mix well.
Add both eggs and mix well at medium speed.
Now it’s time to add the cake mix. Don’t over-mix but make sure it’s incorporated. Consider mixing at the lowest speed to make sure the gluten strands aren’t over-activated.
Fold in chopped mangos without juice, reserve remainder, (about a quarter cup) to decorate.
You don’t want your mangos to break down, which is why a simple ‘fold in’ method is best.
Spoon your (thick!) batter into greased pan. Scrape down the sides of the bowl with a rubber spatula to make sure you don’t leave any batter behind.
Place in preheated 350 degree oven and bake cake for 45 – 50 minutes or until cake springs back to the touch and a cake tester or toothpick comes out clean.
Remove from the oven and place cake tin on wire rack to cool.
After about 10 – 15 minutes, remove cake from pan to continue cooling.
Make your glaze by mixing the leftover mango juice/fruit with powdered sugar. Stir well. I placed mine in the microwave for a minute to dissolve the powdered sugar bit.
Once the cake and glaze are both cooled, spoon glaze over the top of the cake. Check out those lovely mango pieces!
Sprinkle with toasted coconut (optional).
Refrigerate for an hour or two before slicing, as this cake is too crumbly while warm.
Store in an airtight container in the refrigerator up to 5 days. You can freeze this up to two months.
What to Expect from this Delicious Cake
I’m not sure which impressed me more—the lovely mango flavor or the amazing texture of the crispy coconut and tender crumb all combined! This tropical cake has it all.
The mergence of pineapple, mango, and coconut was absolutely perfect! It reminded me a little bit of a pineapple upside-down cake, but the mango set it apart.
And the crunch of those coconut flakes? Wow! It really sent this over the top.
I was particularly happy with the mango glaze. I’m so glad I decided to reserve that juice to use in this way.
This delicious Mango-Pineapple cake will make your guests swoon. And best of all, you don’t have to cruise to the tropics to enjoy it! To make it even better, serve with a dollop of whipped cream or a scoop of vanilla ice cream. (Delicious!)
Variations on this Recipe
I loved this cake so much but you guys know me. I’m always looking to change things up. Here are some things I might do next time:
Maraschino cherries: I don’t know why, but I kept wishing I’d added cherries to this mix. I would probably cut them in half before adding and (perhaps) even decorate with a few on top, as well.
Fresh mangos: If you don’t have canned mangos, don’t fret. You can use fresh (or even frozen). Fresh fruit is always a great option. Just chop well. You might reserve some of the pineapple juice to use for glaze if you use ripe mangoes.
Pureed mangoes: If you don’t like the texture of the mangoes you can place them into a food processor and turn them into a puree, then add them to the batter. I think this would be a delicious option!
Don’t have mangos on hand? Substitute with chopped peaches. Delicious!
Not a fan of coconut? Skip it and add chopped pecans, instead.
Sour cream: You can replace some of the liquid in this mix with sour cream.
Pineapple slices: If you like, you can garnish the top of this cake with pineapple slices to make it even more beautiful.
Coconut Milk: This might be a fun addition to replace some of the liquids in the cake.
Toasted Coconut: The best part (to me) is the toasted coconut. I always toast mine on the stovetop in a skillet.
Other Tropical Favorites from Out of the Box Baking
If you love tropical desserts, we’ve got you covered. Here are a few fan favorites.
Delicious Lemon Coconut Bars: If you’re in the mood for some tropical flavors in the ease of a bar, have I got a special treat for you! You’re going to adore this simple lemon coconut bar. Best of all, it starts with a box of cake mix!
Pineapple Right Side Up Bars: If you love pineapple upside down but want the ease of a bar, this is the perfect recipe for you! A delectable cookie crust, a rich layer of cherry preserves, and crushed pineapple baked on top? Yes, please!
Mandarin Orange Cake: If you love the bright, fresh flavors of mandarin oranges and the light, fluffy texture of a yellow cake, then I’ve got the recipe for you. This traditional Mandarin Orange cake will give you flashbacks to the good old days. . .in all the best ways!
Easy Key Lime Pie: If you love the light, tart flavor of lime and the luscious creamy texture of cheesecake, you’re going to love this simple key lime pie. It’s an easy-bake pie you’re sure to adore!
Pineapple Upside Down Cake: It’s so easy to turn a yellow cake mix into this easy Pineapple Upside Down Cake! One can of sliced pineapple rings, 1 cup of brown sugar, some maraschino cherries, and the usual ingredients for a boxed cake mix. . .and you’re good to go. Talk about an easy dessert!
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Mango Pineapple Cake with Coconut
If you’re in the mood for something tropical, this is the perfect dessert for you. In this post I’m going to share the recipe for a simple and delicious Mango Pineapple Cake! Best of all, it starts with a box of cake mix!
Ingredients
- FOR THE CAKE:
- 1/2 cup melted butter
- 1 box yellow cake mix
- 1 20 ounce can crushed pineapple
- 1 20 ounce can chopped mango (drained, separated, see glaze recipe)
- 1 cup sweetened coconut flakes
- 2 eggs
- 1 teaspoon vanilla extract (optional)
- FOR THE GLAZE:
- Mango juice (reserved from above)
- 1/4 cup chopped mango (reserved from above)
- 3 cups powdered sugar (four?)
- TOPPING:
- 1/2 cup toasted coconut
Instructions
Start by preheating your oven to 350 degrees Fahrenheit.
Spray your bundt pan liberally with Baker’s Joy of other baking spray. Set aside.
In a large bowl or the bowl of a stand mixer, place your melted butter.
Add crushed pineapple to the butter and mix well.
Add coconut flakes to other wet ingredients and mix well.
Add both eggs and mix well.
Now it’s time to add the cake mix. Don’t over-mix but make sure it’s incorporated.
Fold in chopped mangos (without juice, reserve about a quarter cup of mango to decorate)
You don’t want your mangos to break down, which is why a simple ‘fold in’ method is best.
Spoon your (thick!) batter into greased pan.
Place in preheated 350 degree oven and bake for 40 minutes or until cake springs back to the touch.
Remove from the oven and place pan on wire rack to cool.
Make your glaze by mixing the leftover mango juice/fruit with powdered sugar. Stir well. I placed mine in the microwave for a minute to dissolve the powdered sugar bit.
Once the cake and glaze are both cooled, spoon glaze over the top.
Sprinkle with toasted coconut (optional).
Refrigerate for an hour or two before slicing, as this cake is too crumbly while warm.
Store in an airtight container in the refrigerator up to 5 days. You can freeze this up to two months.