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Naked Mango Cherry Cake

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This soft and moist naked mango cherry cake with buttercream icing is the perfect dessert for Summer parties. Packed with fruity flavors and easy to make!

Servings: 9 Slices
Course: Cakes, Dessert
Cuisine: American
Calories: 1040 kcal
Author: CakeWhiz

Ingredients

Mango cake:
  • 1 Box White cake mix
  • ¾ Cup Mango puree
  • ½ Cup Milk Whole
  • ¼ cup Oil
  • 3 Egg whites
  • 1 tsp Vanilla extract
  • Yellow gel food coloring
Cherry cake:
  • 1 Box Yellow cake mix
  • ¾ cup Maraschino cherry juice
  • cup Oil
  • ½ cup Milk Whole
  • 1 tsp Vanilla extract
  • 3 Eggs
  • Pink or red gel food coloring
Frosting and decoration:

Instructions

Cake Mix Mango Cake:
  1. In a mixing bowl, beat together the egg whites, oil, milk, mango puree, vanilla extract and food coloring.
  2. Add the cake mix powder and mix until just combined.
  3. Add some more yellow food coloring, if necessary.
  4. Pour this batter into two round cake pans (Dimensions: 8x2) that have been greased/floured.
  5. Bake at 350 degrees for 35 - 40 minutes or until an inserted toothpick comes out clean.
Cake mix cherry cake:
  1. In a mixing bowl, beat together the eggs, oil, milk, maraschino cherry juice, vanilla extract and food coloring.
  2. Add the cake mix powder and mix until just combined.
  3. Add some more pink or red food coloring, if necessary.
  4. Pour this batter into two round cake pans (Dimensions: 8x2) that have been greased/floured.
  5. Bake at 350 degrees for 35 - 40 minutes or until an inserted toothpick comes out clean.
Assembling the naked cake:
  1. Once the cakes have cooled down, cut the sides of each cake with a sharp knife.
  2. Place the cherry cake on a cake stand.
  3. Fill a piping bag with white frosting and attach Tip # 12. Hold the bag at a 45 degree angle and squeeze the bag until icing comes out and then pull away. Continue to do this until the top of the cake is completely covered in frosting peaks.
  4. Place the mango cake on top of the icing.
  5. Fill a piping bag with purple frosting and attach Tip #12. Hold the bag at a 45 degree angle and squeeze the bag until icing comes out and then pull away. Continue to do this until the top of the cake is completely covered in frosting peaks.
  6. Toss some sprinkles on top of the cake. Enjoy!

Recipe Notes

- You will end up with 1 extra mango cake and 1 extra cherry cake. You can save them for later or use them to make a taller naked cake.
- I used yellow cake mixes to make this naked mango cherry cake just because it was easier.
- Be sure to check out use my step-by-step tutorial for making a naked cake (link in the blog post above), if you have never made one before.
- You need to use thick buttercream icing so that it can withstand the weight of the cake on top of it without "squishing" out from the sides.

Nutrition Facts
Naked Mango Cherry Cake
Amount Per Serving
Calories 1040 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 7g 35%
Cholesterol 57mg 19%
Sodium 1050mg 44%
Potassium 204mg 6%
Total Carbohydrates 169g 56%
Dietary Fiber 1g 4%
Sugars 118g
Protein 8g 16%
Vitamin A 7.1%
Vitamin C 9.4%
Calcium 29.1%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.