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Mango Chili-Lime Cake

Inspired by my favorite Mexican candy, this yellow cake is topped with sweet mango glaze and dusted with spicy chili-lime.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: Dessert
Keyword: bundt cake, mexican cake, spring dessert
Servings: 12



  • 1 15.25 oz. box yellow cake mix with butter
  • 1 tsp Tajin chili-lime seasoning Mexican seasoning

Mango Glaze

  • 1 cup mango nectar Found in a can in juice isle
  • 2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tbsp corn starch
  • 1/4 cup cold water
  • 1 cup whipped cream

Seasoned Topping

  • 1/2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp Tajin chili-lime seasoning Mexican seasoning
  • 1 tsp lime zest



  • 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.

Mango Glaze

  • 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.