Tag Archives: 1 box Duncan Hines Supreme yellow cake mix

Mango Nectar Pound Cake

The original recipe is found in a great collection called “Mealtimes and Memories” by Thelma L. Carlile.  This cake is  also so similar in taste to the Apricot Nectar Cake recipe found in my “Missouri to Maui” cookbook; actually you can use any of these three recipes and have the same results. The canned nectar, made from fruit concentrate, is available in apricot, mango and guava that I find locally.  The nectar doesn’t flavor the cake powerfully, but each flavor does add its own subtle change.

This is an easy cake to prepare: you can bake it in a Bundt pan or a 10″ tube pan and it is a one-mixing-bowl batter. Allow the batter to breathe after beating. You’ll want your stand mixer for this if you have one so you can put the 6 minutes beating time to better use. The batter pours easily into your prepared pan. I drizzled my frosting on too soon actually as the cake was still slightly warm but it was one of those busy afternoons and though the slight puddling of icing seen around the base of the cake here was unintentional, it was more than adequate for scooping up with a fork those last moist sweet bites of  golden brown crumbs.

Mango Pound Cake

Cake Ingredients

1-(18-1/2 oz.) Duncan Hines Supreme Yellow Cake Mix
1/2 cup sugar
4 eggs, beaten
1/2 cup Wesson oil
1/4 cup fresh lemon juice
1 can mango nectar, divided use

FROSTING ingredients:

2 cups powdered sugar
1/4 cup fresh lemon juice
Remainder of can of nectar

Directions Preheat oven to 350. Combine the cake mix and sugar in a large mixing bowl. Blend in the eggs, oil, and lemon juice then add the mango nectar; beat for 6 minutes at medium speed. Allow batter to breathe in the bowl for five minutes then pour into a greased and floured 10” tube or 12 cup Bundt pan. Bake for 50 minutes. Cool on cake rack 10 minutes then remove from pan by inverting onto your serving plate. Allow to cool completely then frost allowing the frosting to drizzle down the sides of the cake.  Beat frosting until no lumps remain and mixture is smooth.

Gooey Butter Cake

This delightful cake, a native of St. Louis, has something for every cake lover.  A bottom layer of textured cake and a top layer of soft cream cheese, eggs, vanilla, butter, and powdered sugar with the cake taken from the oven while still soft and jiggly. Hence, the name!

There are many variations on this old recipe and I tried several before I found the one I wanted to stick with.  The batter begins with a yellow cake mix so you know you have already saved some steps! Remember, one egg in the batter and two eggs in the gooey and you’re all set. There’s nothing that really takes away from the sweetness of this cake and it is every bit as rich as the name implies. Perfect with a cup of coffee and  conversation with a good friend.

Original Gooey Butter Cake


1-(18-1/4 oz) package Duncan Hines Supreme yellow cake mix
1 egg
1 stick butter, melted
1-(8 oz) package cream cheese, softened
2 eggs
1 tap. vanilla
1 additional stick butter, melted
1-(16 oz) box powdered sugar

Directions  Preheat oven to 350°.

Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and the butter and beat together. Next, add the powdered sugar and mix well until all lumps disappear. Spread over cake batter and bake for 35 to 40 minutes. Make sure not to over bake as you want the center soft and gooey.