Mango Ginger Upside Down Cake
Brighten up your dessert table with the tropical flair of Mango Ginger Upside Down Cake! This show-stopping treat combines caramelized slices of luscious, ripe mangoes with a tender, spiced cake infused with the warmth of ground ginger and a hint of vanilla. Perfectly golden and buttery, the gooey brown sugar topping pairs beautifully with the juicy mangoes, creating a decadent finish with every bite. The cake’s light, moist crumb is the result of alternating milk and dry ingredients, while the flipping technique unveils a stunning mango mosaic that will impress guests and family alike. Easy to prepare in under an hour, this tropical-inspired dessert makes for a delightful centerpiece, whether served with whipped cream or a scoop of vanilla ice cream.
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Recipe Information
Ingredients
- 2 large Mangoes (ripe, peeled, and sliced)
- 4 tablespoons Unsalted butter (for topping)
- 0.5 cup Brown sugar
- 1 teaspoon Ground ginger
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground ginger (for cake batter)
- 0.33 cup Unsalted butter (softened, for cake batter)
- 0.5 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.33 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously, ensuring the sides and bottom are well-coated.
In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, stir in the brown sugar and 1 teaspoon of ground ginger. Cook for 1-2 minutes until the sugar is dissolved and the mixture is smooth.
Pour the brown sugar mixture evenly into the greased cake pan. Arrange the mango slices in a single layer over the sugar mixture, covering the bottom of the pan entirely. Set aside.
In a medium mixing bowl, combine the all-purpose flour, baking powder, salt, and 1/2 teaspoon of ground ginger. Whisk together and set aside.
In a large mixing bowl, cream 1/3 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer for best results.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients, mixing just until combined and smooth.
Pour the cake batter over the mango slices in the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Carefully run a knife around the edges of the pan to loosen the cake.
Place a serving plate or platter inverted on top of the cake pan. Quickly but gently flip the cake pan and plate together to invert the cake onto the plate.
Let the cake cool completely before serving. Enjoy your Mango Ginger Upside Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 373.5 g | 136% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 269.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 337 mg | 26% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1661 mg | 35% | |
*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.
