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  • Writer's pictureAbby

Mini Tropical Fruit Bundt Cakes with Dragon Fruit Icing

Blender Squash Soup

These cakes have a bright tropical fruit and coconut flavor. They are a dense, moist cakes but still are fluffy and spongy. Top these mini cakes with pineapple dragon fruit icing or my Mango Lime Reduction Sauce. These make the perfect dessert for entertaining or a fun summer treat.

What you will need:

  • Flour

  • Baking soda

  • Baking powder

  • Cane sugar

  • Oil

  • Coconut flavored extract

  • Eggs

  • Mango nectar or juice

  • Canned pineapple

  • Dragon fruit powder (optional)

  • Powder sugar

Start by creaming your sugar, eggs, and coconut extract. Then mix in your oil. I like using cane sugar for this recipe for a richer flavor, but you can use regular sugar as well.

Next you will need to make your fruit purée. Make sure to reserve one and a half tablespoons of pineapple juice from the can then add the chunks and rest of the juice to your blender. Next add your mango nectar, I used Jumex brand. Lastly add your dragon fruit powder, this ingredient is optional but makes the prettiest pink color and a touch more or the tropical fruit flavor.

Blend your ingredients until totally smooth. Then add your purée to your creamed mixture and mix together well.

Next mix together your dry ingredients in a separate bowl.

Add your dry ingredients about 1/3 at a time until all is added. Make sure to scrape the sides, then on medium speed, mix for one minute. Make sure to spray your pans or coat with butter and flour. Then fill each mold about 3/4 full. I was able to make eight cakes, but this will vary based on your pan size. Bake at 350° for about 20 minutes for metal pans and about 25 minutes in a silicone pan. Bake until the cake springs back when tapped or another trick I have learned is you will be able to hear the cake crackling.

To make the bright pink icing you will need dried dragon fruit powder, also known as pitaya powder. I love both Pitaya and Suncore Foods brands. To make the icing, use the pineapple juice you saved from earlier, powder sugar, and dragon fruit powder. You can also add just 1/4 tsp coconut extract if you would additional coconut flavor. Mix everything together until there are no clumps.

Another topping option is my Mango Lime Reduction Sauce.

Top your cake with your desired topping and enjoy. Store in the fridge for up to one week.



[Makes 8]

Fruit Purée

8 ounce can chunked pineapple in juice with 1 1/2 tablespoons juice reserved (for icing)

1/2 cup mango nectar or juice (I used Jumex brand)

1 Tbsp dragon fruit powder (also known as pitaya, I recommend Suncore Foods or Pitaya brand)


2 eggs

1/2 cup vegetable or avocado oil

3/4 cup sugar (I like to use cane sugar)

2 tsp coconut extract

Cooking spray that contains flour for pans or butter and flour


1 tsp baking powder

3/4 tsp baking soda

1 1/2 cups flour


1 1/2 Tbsp of reserved pineapple juice from the can

1 cup powder sugar

1 tsp dragon fruit powder

1/4 tsp coconut extract (optional)

Or top with my Mango Lime Reduction Sauce


  1. First let your eggs sit out to room temperature.

  2. Set your oven to 350°.

  3. Start by adding your sugar, eggs, and coconut flavor to a stand mixer. Whisk with the paddle attachment for 5-10 minutes or until the sugar is melted in and mixture is creamy white.

  4. Then add your oil and mix on low-medium until added.

  5. Next open your can of pineapple and reserve 1 1/2 tablespoons of juice from the can. Set aside.

  6. Then add the rest of the juice and fruit to a blender.

  7. Add your mango juice and dragon fruit powder to the blender as well.

  8. Blend your purée ingredients until totally smooth.

  9. Now add your fruit purée to the wet ingredients and again mix on low-medium until incorporated.

  10. Now in a separate bowl, mix together your dry ingredients.

  11. Add about 1/3 of the dry mixture to the wet while mixing on a low-medium speed. Repeat until all is added. You will need to stop and scrape the sides, then turn up to medium speed and mix for about one minute.

  12. While that mixes, spray your mini bundt pans with baking spray that contains flour or wipe with soft butter and sprinkle in flour and turn the pan to coat. Make sure to get all the cracks to ensure the cakes will come out clean.

  13. Fill the tins about 3/4 full, you should get about 8-10 cakes.

  14. Bake for about 20 minutes for metal pans and about 25 minutes for silicone. I had both and found that they cooked at different rates. They should spring back when tapped with your finger and you can hear them crackling when done.

  15. While the cakes bake, make your icing by mixing together the powder sugar, pineapple juice, and dragon fruit powder in a bowl. Or make my Mango Lime Reduction Sauce -- recipe here.

  16. When the cakes are finished baking, take them out and let them cool for about 10-15 minutes.

  17. Once they are cool, tip them out onto a tray. Let them cool an additional 20 minutes or so, or until they are totally cooled.

  18. When the cakes are cooled, add your icing drizzle or mango sauce to taste.

  19. Serve and enjoy! Save in the fridge for about a week.

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