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Mexican Mango Bundt Cake

Sweet and moist bundt cake topped with a yummy mango glaze cooks perfectly in your Instant Pot.
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Course: Dessert
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 slices
Calories: 566kcal

Equipment

  • Instant Pot/Pressure Cooker
  • Bundt Pan

Ingredients

  • 2 C flour
  • 2 C water
  • 1 C unsalted butter softened
  • 1 C sugar
  • ½ C buttermilk
  • 2 large egg
  • 2 tsp pure vanilla extract
  • 2 tsp baking powder

Mango Glaze Ingredients

  • 1/2 C of chopped mango pureed
  • 2 C powdered sugar
  • 2 -4 tbsp milk

Instructions

  • In a bowl, mix flour and baking powder.
  • In another bowl, mix butter and sugar, then add the whisked egg and vanilla extract.
  • Slowly add the flour mix to the second bowl while stirring constantly.
  • Add milk the the mix and keep stirring.
  • Grease the bundt pan with baking spray
  • Pour the batter into the bundt pan
  • Pour water into the Instant Pot and correctly place the trivet.
  • Cover the pan with foil and place it on the trivet.
  • Close the lid and cook at high pressure for 30 minutes.
  • Once done, white for a natural steam release.
  • Let the cake cool a little, and then remove it from the pan and place onto a wire rack

Mango Glaze Directions

  • In a large bowl, whisk all ingredients together until combined, smooth and thick
  • If the glaze is still lumpy, mix in 1 more tbsp milk
  • If the glaze is to thin, mix in ¼ C of powdered sugar
  • Pour the glaze over the bundt cake and allow the glaze to harden for 30 minutes
  • Enjoy!

Notes

If you are using frozen mango, be sure to thaw it first. 
 

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Nutrition

Serving: 1slice | Calories: 566kcal | Carbohydrates: 82g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 161mg | Potassium: 93mg | Fiber: 1g | Sugar: 57g | Vitamin A: 905IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg