The study developed three cakes formulations containing 2, 4 and 6% of mixed pulps of mango and passion fruit microencapsulated with inulin, and were evaluated their sensory characteristics, color and content of carotenoids. The cakes mixes available on the market do not have in their composition fruit pulp inherent of the flavor and make use of flavorings, colorings and hydrogenated vegetable fat. The cakes developed were approved by the panelists and the cake with 6% microsphere obtained the best evaluation and a more intense color and showed a possible way to contribute to the consumption of carotenoid and inulin.