Inspired by my favorite Mexican candy, this yellow cake is topped with sweet mango glaze and dusted with spicy chili-lime.
Keyword: bundt cake, mexican cake, spring dessert
115.25 oz. boxyellow cake mix with butter
1tspTajin chili-lime seasoningMexican seasoning
1cupmango nectarFound in a can in juice isle
1/2tspTajin chili-lime seasoningMexican seasoning
Butter a bundt pan. Prepare cake mix according to directions on package, adding 1 tsp. Tajin chili-lime seasoning to batter. Bake as directed for a bundt pan, usually about 45 minutes.
Remove from oven and cool for 5 minutes, then immediately invert onto a plate to ensure the cake comes out of the bundt pan easily.
In a sauce pan over medium heat, combine mango nectar and powdered sugar. Stir in heavy cream.
In a small bowl, combine corn starch and cold water.
Stir cornstarch slurry into the mango sauce. Bring to a simmer until thickened. Remove from heat and fold in whipped cream. Set aside to cool.
Topping the Cake
After both the cake and the mango glaze have cooled, using a fork, carefully poke holes in the top and sides of cake. Slowly pour the mango glaze over the top of the cake, letting it run down the sides.
In a small bowl, combine chili powder, cayenne and Tajin seasoning. Sprinkle evenly over the top of the cake. Finish with a sprinkle of fresh lime zest.