Mango Upside-Down Cake

Mango Upside-Down Cake

Prep:
15 mins
Cooking:
35 mins
Level:
Easy
Cooling:
5 mins
Yields:
8 servings

Mango Upside-Down Cake is a treat that will quickly become a family and entertaining favorite! This recipe is a twist on the classic upside-down cake recipe, with mangoes replacing pineapples. Tip: To select a ripe mango, choose one that is firm but not hard and gives slightly when gently squeezed. They also have a sweet, fruity aroma around the stem and smooth, yellow- to red-blushed skin. A long, flat seed runs down the center of each mango. Stand the mango, stem end up, on a cutting board. Carefully use a sharp knife to slice lengthwise through the flesh slightly to the right, then the left, of the stem and seed.

Ingredients

  • 1 ripe large mango, peeled and cut into 1/4-inch slices
  • 2 tablespoons lemon juice
  • 2 tablespoons butter or margarine
  • 1/3 cup packed brown sugar
  • 1 tablespoon water
  • 1 1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup vegetable shortening, cut into small pieces
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions

PREHEAT oven to 350º F. Place mango slices in small bowl. Pour lemon juice over slices; toss lightly. Let stand for 15 minutes.

MELT butter in 9-inch-round baking pan in oven; remove from oven. Stir in brown sugar and water. Arrange mango slices in circular pattern in pan.

COMBINE flour, granulated sugar and baking powder in medium mixer bowl. Add evaporated milk, vegetable shortening, egg and vanilla extract. Beat on low speed until combined. Beat on medium speed for 1 minute. Slowly pour or spoon batter over mango slices; spread evenly.

BAKE for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes.

TO UNMOLD, run a small knife around top of cake to loosen. Place serving platter over pan; invert. (If any mango slices stick to pan, place on cake.) Serve warm or at room temperature.

FOR PINEAPPLE UPSIDE-DOWN CAKE:
SUBSTITUTE 1 can (8 ounces) pineapple slices in juice, drained, for mango and lemon juice. Cut each pineapple slice in half. Arrange slices in circular pattern. Prepare batter and bake as stated above.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 300
  • Calories from Fat 100

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 11g 17%
  • Saturated Fat 4.5g 23%
  • Cholesterol 40mg 13%
  • Sodium 190mg 8%
  • Carbohydrates 48g 16%
  • Dietary Fiber 1g 4%
  • Sugars 28g
  • Protein 4g
  • Vitamin A 15%
  • Vitamin C 6%
  • Calcium 8%
  • Iron 4%

Show Us How You Made It

    close

    Select Recipe Types

    Clear All
    • Breads, Muffins & Pastries
    • Cakes & Cupcakes
    • Candy & Fudge
    • Cheesecakes
    • Cookies/Brownies/Bars
    • Custards, Puddings & Mousse
    • Kid-Friendly
    • Pies & Tarts
    • Beverages
    • Breakfast/Brunch
    • Dips/Sauces/Fondues
    • Casseroles
    • Side Dishes
    • Soups
    • Christmas & Hanukah
    • Valentine's Day
    • Cinco de Mayo
    • Easter
    • Independence Day & Memorial Day
    • Mother's Day
    • St. Patrick's Day
    • Summer Picnics
    • Halloween
    • Thanksgiving

    Find Recipes

    Your Selections

    Join For Free Become a Very Best Baker

    VBB Members can:

    • Share, rate & review recipes
    • Print exclusive coupons
    • Chat in the Forums
    Join Now

    Got a Question? Chat Live Now

    Mon - Fri 8AM - 8PM ET

    Our VeryBestBaking experts are specially trained to help you with recipes. We offer great tips and advice too!

    Start Chat Now