Sunday, March 31, 2013

10 minute Mango Cake using box mix

What do you do when you have exactly 3 hours to clean your house, cook lunch, gets kid ready and then make some snacks for the friends who are coming over? I know, open few chips packets, crackers, and drinks, make coffee/ tea for the guests. But then I won't be me, right?
I decided on making a spicy bread for adults, and a cake of flavor that Indians love - mango. So, there went the baking spree of mine. I made cake mix blondies for kids, made this cake while the dough for spicy bread was getting ready in the bread machine and I could clean and cook at the same time. This cake takes just ten minutes to make batter and slide the pan into the oven. Very moist, and you won't taste the box mix in it. See Notes for changing this recipe to use fresh or frozen mangoes. It will increase the time if you decide to go that route though. This is based on the famous cake mix extender recipe floating around the internet.
One Year Back - White Bean Dip/Spread with Indian spices
Two Years Back - Granola Bars
Three Years Back - Avocado Focaccia, Vegan Rice crispy Treats
Cake mix box (Yellow or white) - 1 (Any brand will do. I usually use pillsbury or betty crocker)
All purpose flour - 1 cup
Eggs - 3 large ( You can just use  egg whites from 4 large eggs instead)
Sugar - 1/2 cup (see Notes)
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Mango pulp - 1 cup (Sweetened mango pulp - See Notes)
Water - 1 cup
Oil - 1/4 cup
Cardamom powder - powder of 6 pods or use vanilla if you prefer that 2 tsp extract 

Preheat the oven to 350 F. Grease and flour a 9 X 13 cake pan. Or use two 9" round pans. In a bowl, whisk together flour, sugar, cake mix, salt and baking soda. Add cardamom powder is using and whisk. Dump oil, eggs in the center and start beating using a hand mixer at low setting. Add the mixture of water and mango pulp and continue to beat till everything is mixed well. Do not over mix. Pour into the prepared pan and bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean. This time is for
9 X 13 pan. Cool in the pan for 15 minutes and then turn it on to the rack to cool completely.  I didn't even take it out of the pan. I let it cool completely in the pan and cut into squares in the pan when cooled.

If using fresh or frozen mangoes to make a puree, use 1 cup of puree and increase the sugar from 1/2 cup to 1 cup. The rest remains same. You might have to bake for few minutes longer since fresh pulp will have more water content than the canned pulp.

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  1. I love mangoes, a quick n easy way to enjoy them in a cake!

  2. looks very tempting. Irresistible.

  3. i also posted a mango cake... yours is looking so delicious and perfect!
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  4. I baked this cake today and it's 1 of the best cakes I have ever baked and tasted! I always bake from scratch, but I will give full marks to this one. I went a step ahead and made a mango whipped cream frosting using the remaining mango pulp and the result was to die for! This cake vanished before I could even take pictures :) thanks for this awesome recipe!


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