Upside Down Mango Cake is a delicious way to enjoy the tropical sweetness of ripe mangoes. This beautiful dessert features juicy mango slices layered beneath a soft, tender cake. Once baked and flipped onto a serving plate, the golden fruit topping makes every slice look as good as it tastes. Serve it with coffee or tea, or bring it to your next family gathering for a sweet taste of the islands.
Love mango desserts? Try our Shredded Mango for another way to enjoy this tropical fruit. For more baking inspiration, explore this Mango Upside Down Cake recipe from Food Network for another take on this fruity dessert.
Rate This Recipe:
UPSIDE-DOWN MANGO CAKE
A local version of our ever popular Pineapple Up-Side-Down Cake to prepare when mangoes are in season. All the familiar flavors with a touch of cocoa.
Ingredients
- 1 1/2 c. ripe mangoes, sliced
- 2 TB fresh lemon juice
- 1/4 c. butter
- 1/3 c. brown sugar, firmly packed
- 1 large egg
- 3/4 c. buttermilk
- 1/4 c. vegetable oil
- 3/4 c. sugar
- 1 c. all-purpose flour
- 1/3 c. unsweetened cocoa powder
- 2 tsp. baking soda
- 1/2 tsp. cinnamon, vanilla extract
- 1/4 tsp. salt
Garnish:
- 1/4 c. apricot preserves
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl; combine mangoes and lemon juice; set aside.
- You can either do this next step in the oven, or on a stove top.
- In an 8-inch baking pan; melt ¼ cup of butter and sugar; stirring until sugar dissolves.
- Arrange mangoes decoratively in pan.
- In a mixing bowl; combine egg, oil and buttermilk.
- Stir in remaining ingredients.
- Pour batter over mangoes; bake 35-40 minutes.
- Invert onto serving platter.
- In a saucepan over medium heat; warm preserves.
- Brush over top of cake; allow to sit 10 minutes.
How To Serve:
- Serves 8.
Tried this recipe?Let us know how it was!