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Writer's pictureDeepti Punjabi

Mango Upside Down Cake

This tropical delight is sure to excite any crowd. This tropical delight can easily be made ahead and it's definitely a crowd pleaser. The caramel flavor compliments the mango and banana. This is a very rich dessert, but it is best served warmed and a la mode.

This cake is easy to make- only using two bowls and one pan. There are no fancy tools needed. You can always make this a rum cake with 1/4 cup of rum in the batter. You can slice the mango in different ways to create unique patterns.


Mango Upside Down Cake


Ingredients


Pan Preparation:

  • Butter to grease pan (8-9 in.)

  • 1/2 Cup Sugar

  • 2 Tbsp. Water

  • 2 Large Mangos or 3 Smaller Mangos (they should be ripe but still somewhat firm)

Batter:

  • 1 Cup Flour (All Purpose)

  • 1 Cup Sugar

  • 3/4 Tsp. Baking soda

  • 1/4 Tsp. Kosher salt

  • 6 Tbsp. Yogurt

  • 1/2 Cup Oil (unflavored- i.e. canola, avocado, vegetable)

  • 1/3 Cup Buttermilk (Make your own with Whole Milk and 1 tsp. of lemon juice)

  • 1 Tsp. Vanilla

  • 1 Banana, ripe and mashed

Directions

  1. Preheat your oven to 350 degrees.

  2. Grease your baking pan. (I like to use 8 or 9 inches depending on how many people I intend to serve.)

  3. Cut your mangos into slices of your choosing. (I like to use thin slices to create a sun burst pattern. In the past I have also used large slices as well.)

  4. Create the caramel for the bottom of the pan by heating the sugar and water in a pan. Keep it on medium heat. Stir the pan initially, but then use a pastry brush to brush down the sides of the pot. This is to make sure your caramel does not have crystals. Swirl the pot, do not stir, to get and even color.

  5. Keep an eye on sugar and water, it goes quickly. Once it turns a golden brown color, remove from the stovetop and pour into the cake pan.

  6. For the cake ingredients, sift and whisk them together.

  7. Thereafter, combine the wet ingredients and the mashed banana. Whisk well.

  8. Mix the wet ingredients into the dry ingredients. Do not over mix.

  9. Arrange your mango slices on the cooled caramel.

  10. Place your batter on top.

  11. Bake at 350 degrees for 50 minutes. Insert a skewer or knife to check that the cake is cooked.

  12. Remove cake from oven and let cool for 15 minutes.

  13. After the 15 minutes, run a butter knife around the edges and flip the cake for the big reveal.

  14. Serve warm or cold. It is best served warm with some vanilla ice cream. Enjoy!

I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!




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