A little taste of the tropics meets Thanksgiving in this moist and nicely spiced pumpkin cake. It may look fancy, but it's quickly assembled with a kitchen whisk and a couple of mixing bowls in under 20 minutes. A tasty and unexpected addition for your dessert table.
Mango and Pumpkin Spice Cake
Serve 8 to 10
- 2-3/4 cups all purpose flour
- 3 t. pumpkin pie spice
- 1 t. baking soda
- 1 t. kosher salt
- 1-3/4 cups sugar
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 1 t. vanilla extract
- 4 large eggs at room temperature
- 2 mangoes
Preheat oven to 325F. Butter and flour a 9 inch springform pan.
In a large bowl, whisk together the flour, spice, baking soda, and salt. In another bowl, whisk the sugar, pumpkin, oil, vanilla, and eggs until well mixed. Using a vegetable peeler, remove the peel from the mangoes. Cut half of one mango into 1/2 inch cubes and stir into the pumpkin mixture. Fold wet ingredients into the dry using a spatula and pour the batter into the prepared pan. Smooth the top.
Cut the remaining mangoes lengthwise into 1/4 inch thick slices and place decoratively over the top of the cake. Bake at 325F for 1-1/2 to 2 hours until a toothpick inserted into the center comes out clean and the cake has pulled slightly away from the side of the pan. Transfer to a rack and let cool completely before unmolding.
Recipe slightly adapted from Saveur magazine
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