Tropical Mango Upside-Down Cake

A delightful twist on the classic pineapple upside-down cake, this version incorporates juicy mangoes for a tropical flavor burst. Perfect for summer gatherings and a treat for those who love fresh, fruity desserts.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

1/2 cup unsalted butter

3/4 cup packed light brown sugar

1 large ripe mango, peeled and sliced

1/2 cup maraschino cherries

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2/3 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C).

2. Melt the butter in a 9-inch round cake pan over medium heat, then remove from heat.

3. Sprinkle the brown sugar evenly over the melted butter.

4. Arrange the mango slices and cherries over the brown sugar layer.

5. In a bowl, whisk together flour, baking powder, baking soda, and salt.

6. In another bowl, beat the granulated sugar and eggs until creamy. Mix in the vanilla extract.

7. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture.

8. Pour the batter over the mango and cherry layer in the cake pan.

9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.

Storage

Store the cake in an airtight container at room temperature for up to 2 days.

Reheating

To reheat, warm individual slices in the microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.