Mango Upside Down Cake

Experience a tropical twist on a classic dessert with this Mango Upside Down Cake! This eye-catching cake features lush slices of ripe mango nestled in a caramelized brown sugar and butter topping, creating a stunning golden layer once inverted. The moist vanilla-infused cake batter is perfectly tender, complementing the sweet and tangy mango topping. This easy-to-follow recipe takes just 20 minutes of prep time and bakes in under an hour, making it a perfect treat for weeknight indulgence or special occasions. Serve it warm with a dollop of whipped cream, or enjoy it as a standalone centerpiece for your dessert table. Packed with vibrant flavors and a visually impressive presentation, this Mango Upside Down Cake brings tropical sunshine to every bite!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 medium Mango (ripe but firm)
• 4 tablespoons Unsalted butter (for topping)
• 0.5 cup Brown sugar
• 0.5 cup Unsalted butter (softened, for batter)
• 0.75 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Whole milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2

Peel the mangoes and slice them into thin slices, about 1/4-inch thick.

Step 3

In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in the brown sugar and cook for 2-3 minutes until the sugar is dissolved and the mixture is bubbly.

Step 4

Pour the butter-sugar mixture into the bottom of the prepared cake pan, spreading it evenly. Arrange the mango slices in a decorative pattern over the sugar mixture. Set aside.

Step 5

In a large mixing bowl, cream together the softened butter (1/2 cup) and granulated sugar until light and fluffy, using a hand or stand mixer.

Step 6

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 7

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 8

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 9

Pour the batter over the mango slices in the cake pan, spreading it out evenly with a spatula.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 11

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Peel off the parchment paper if necessary.

Step 12

Let the cake cool to room temperature before serving. Enjoy your delicious Mango Upside Down Cake!

Nutrition Facts

Serving size	1212.2 grams (1212.2g)

Amount per serving	% Daily Value*
Calories	3237

Total Fat 158.70g	203%
Saturated Fat 96.10g	481%
Polyunsaturated Fat 0.10g
Cholesterol 769mg	256%
Sodium 1497mg	65%
Total Carbohydrate 429.20g	156%
Dietary Fiber 11.20g	40%
Total Sugars 283.40g
Protein 40.00g	80%

Vitamin D 222IU	1110%
Calcium 372mg	29%
Iron 11mg	62%
Potassium 1328mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 4.8%

Carbs: 51.9%