Mango and Peach Pound Cake

Mango and Peach Pound Cake is a moist and buttery treat bursting with tropical fruit flavor. The light sweetness and tender crumb make it utterly irresistible.

Course Dessert

Cuisine American

Keyword baking, dessert, mango, peach, pound cake

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings -16 servings

Calories 300kcal

Author Liza A

Ingredients

1 cup butter softened
2 cups sugar
6 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
6 bowls Del Monte diced peaches and mangoes drained for at least 30 minutes (about 1 ½ cups)
Confectioners' sugar

Instructions

Preheat oven to 350°F. Grease and flour Bundt pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in drained mangoes and peaches.
Pour into prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired

Notes

Recipe adapted: Taste of Home

Nutrition