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!
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Recipe Information
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
Instructions
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.
Peel the mangoes and slice them into thin slices, about 1/4-inch thick.
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.
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.
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.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
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.
Pour the batter over the mango slices in the cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
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.
Let the cake cool to room temperature before serving. Enjoy your delicious Mango Upside Down Cake!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 45.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 241 mg | 5% | |
*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.
