Mango Upside Down Cake

Our Mango Upside Down Cake gives the traditional pineapple version a whole new take on deliciousness.


We just love mango and quick cakes made from scratch and this one is an all-time vintage favorite recipe.


I remember mom making this cake over 60 years ago and I helped her learn how to bake using this recipe.


Using all simple pantry ingredients fresh sliced mango, this sweet cake is the perfect ending to a meal.


It's also a smaller cake and just right for a small family, otherwise, you will need to double the recipe as it makes one small round cake( well at least in our case, they eat huge slices!).


If you happen to be a mango fan also try our number one recipe in Pinterest Mango Muffin Recipe, they're a fabulous morning treat!


If you want a dessert cake this is perfect, sweet, a little dense and I will share a quicker version at the end if you're in a hurry.


Mango is a deliciously sweet fruit and can replace almost any fruit that calls for peaches or pineapple in the recipe.


For other cakes and scratch-style muffin recipes check out our quick bread.


Scroll down to get this printable recipe.

What Kind of Fruit is a Mango?

Mango, (Mangifera indica), is a member of the cashew family (Anacardiaceae) and one of the most important and widely cultivated fruits of the tropical world.


The mango tree is considered indigenous to southern Asia, especially Myanmar and the Assam state of India where you will also find purple mango, plus numerous cultivars have been developed and you will find them plentiful in the south like Florida.


Mangoes are a rich source of vitamins A, C, and D.


Mango is peeled, sliced and a fibrous smooth fruit that reminds me a lot like peaches inside but even sweeter.


The fruit is great as a salsa on fish, in desserts, and a nice addition to your fruit menu.

Ingredients You Will Need To Make

Scroll down to the recipe card for exact measurements

• flour
• baking powder
• vanilla
• egg
• sugar
• milk
• upside down mixture :
• brown sugar
• mango blot dry with a paper towel or drain well
• butter

Tips

• use parchment paper to line pans for easier cleanup and removal
• keep the cake in the refrigerator to prevent mold on any fruits lightly covered
• use the toothpick method in the center to make sure it's finished baking
• use any sized small baking dish
• recipe can be doubled
• always wash and blot fruit dry first before adding
• use shortening, not butter
• blot the mango with paper towels to remove excess liquid
• the cake is great served with whipped cream
• add some coconut and pecans to the bottom before baking

Fruit Substitution Suggestions

1. Diced Papaya
2. Chopped Apples
3. Diced Fresh Cherries
4. Diced Peaches
5. Chopped Pears
6. Raspberries
7. Blackberries
8. Strawberries chopped

Tools You Will Need

• Mixing bowl
• Spatula
• Measuring spoons
• Measuring cups
• Paper towels
• baking cake pan
• Cooking spray
• A cake plate for inverting the cake onto after baking

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Trying Other Fruits

Of course, you can use any fruit suggestions above if you're not a mango fan or can't seem to find some and again pineapple upside-down cake is the classic traditional so substitute whatever you prefer.


These also freeze well, just place them on a cookie sheet, freeze solid and place in freezer bags.


If you're making muffins instead use a muffin pan without liners and always put the fruits on top not folded in.


Let me know how you like the recipe, hope all my tips helped, I would love to hear your comments.

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American, French, Italian, Indian

Yield: 10

Author: Claudia Lamascolo

Mango Upside Down Cake

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 4 M

This is a delicious tropical scratch dessert cake using mango fruit instead of pineapple to make a delicious upside-down cake

Ingredients

• 2 1/4 cups all-purpose flour 
• 8 tablespoons of butter
• 4 teaspoons baking powder 
• 1 teaspoon salt 
• 1 1/2 cups white sugar 
• 3 large eggs 
• 1 teaspoon vanilla
•  1 1/4 cups whole milk
• Bottom Sugar Glaze( on the bottom)
• 2 peeled sliced and blotted dry mango
• 4 tablespoons of butter
• 1/2 cup of brown sugar
• Use either a 9-inch springform pan or a regular lined with parchment paper

Instructions

1. Preheat oven to 350 degrees.
2. Prepare an 8 or 9-inch pan springform pan lightly oil sprayed or use a regular pan with parchment paper and set it aside.
3. Melt the 4 tablespoons of butter and brown sugar in a small pan together on the stovetop (or a microwave-safe bowl and melt in the microwave.
4. Pour the brown sugar mixture into the bottom of the prepared pan.
5. Peel the mango, slice it off the pit, and place it on top of the butter-brown sugar mixture.
6. In a medium-sized bowl cream, the butter with the sugar and mix evenly then add the rest of the ingredients blending together but do not overmix it.
7. Pile the dough on top of the brown sugar butter mango mixture.
8. Bake at 350 until the middle is set around 55 minutes.
9. This can take longer depending on your pan size.
10. Cool for one minute, and invert on a serving dish lined with wax paper to cool.
11. Top with whipped cream, and garnish with coconut-chopped nuts or cherries if desired.

Notes:

Fruit Substitutions:

1. Diced Papaya
2. Chopped Apples
3. Diced Fresh Cherries
4. Diced Peaches
5. Chopped Pears
6. Raspberries
7. Blackberries
8. Strawberries chopped

Nutrition Facts

Calories

449.26

Fat (grams)

16.66

Sat. Fat (grams)

9.87

Carbs (grams)

70.38

Fiber (grams)

1.30

Net carbs

69.08

Sugar (grams)

47.81

Protein (grams)

6.22

Sodium (milligrams)

554.83

Cholesterol (grams)

95.55

https://www.whatscookinitalianstylecuisine.com/2021/05/mango-upside-down-cake.html

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