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Mango Upside-Down Cake

Mango Upside-Down Cake
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
55
minutes
Vegetarian
based on
1 reviews
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.

In this recipe:


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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.


Reviews:

Review This Recipe
  •  Star(s)

    Excellent mango upside down cake

    Sandra R-C from CA

    This upside down cake is wonderful & easy to make. Very tasty. Everybody loved it! Will be making in again! Used more mangoes though. Recommend this recipe highly!!!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 300
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 190mg (8% of DV)
  • Carbohydrates: 48g (16% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 28g
  • Protein: 4g
  • Vitamin A: 15% of DV
  • Vitamin C: 6% of DV
  • Calcium: 8% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Mango Upside-Down Cake

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.

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