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Mango Upside-Down Cake

Moist vanilla cake topped with caramelized mango slices for a tropical and visually stunning dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 slices
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Mango Topping
  • 2 ripe mangoes peeled and sliced
  • 0.5 cup unsalted butter melted
  • 0.75 cup brown sugar
Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup milk
  • 0.25 cup plain yogurt or sour cream

Equipment

  • Mixing bowls
  • 9-inch cake pan
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. Melt butter and mix with brown sugar, then pour into the bottom of the cake pan.
  3. Arrange sliced mangoes over the caramel mixture.
  4. In a bowl whisk flour, baking powder, baking soda, and salt.
  5. In another bowl beat butter and sugar until fluffy.
  6. Add eggs one at a time and mix well.
  7. Stir in vanilla extract.
  8. Add dry ingredients alternating with milk and yogurt until batter is smooth.
  9. Pour batter over mango slices and spread evenly.
  10. Bake for 40-45 minutes until a toothpick inserted comes out clean.
  11. Cool for 10 minutes then carefully invert onto a serving plate.

Notes

For extra tropical flavor add shredded coconut or lime zest to the batter.