Mango Upside-Down Cake

Mangoes give a new take on the traditional pineapple upside-down cake.

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35 min

Prep Time

1 hr 10 min

Total Time

servings

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Ingredients

Topping

1 (20-ounce) jar mango in extra light syrup, reserve syrup

¹/₂ cup firmly packed brown sugar

¹/₄ cup Land O Lakes® Extra Creamy Butter, melted

Cake

1 ¹/₄ cups all-purpose flour

1 ¹/₂ teaspoons baking powder

¹/₄ teaspoon salt

6 tablespoons Land O Lakes® Extra Creamy Butter, softened

¹/₂ cup sugar

1 teaspoon freshly grated lemon zest

1 large Land O Lakes® Egg

2 tablespoons mango syrup from jar

1 teaspoon vanilla

*Substitute one fresh mango, peeled and cut into 1/4-inch slices. **Substitute 2 tablespoons water.

How to make

STEP 1

Heat oven to 350°F. Spray 9-inch round pan with no-stick cooking spray; set aside.
STEP 2

Drain mango; reserve 2 tablespoons syrup. Cut mango into 1/4-inch slices.
STEP 3

Combine brown sugar and melted butter in bowl; mix well. Spread butter mixture onto bottom of prepared pan. Arrange mango slices in pan, covering entire surface; set aside.
STEP 4

Combine flour, baking powder and salt in bowl; mix well. Set aside.
STEP 5

Place 6 tablespoons butter, sugar and lemon zest into another bowl; beat at medium speed until creamy. Add egg, reserved mango syrup and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
STEP 6

Drop batter evenly over mango slices. Carefully spread batter over mangoes. Bake 25-30 minutes or until toothpick inserted into center comes out clean and cake springs back when lightly touched in center. Cool 5 minutes; run knife around edge of pan. Invert cake onto serving platter. Serve warm.

380 Calories

15 Fat (g)

60 Cholesterol (mg)

260 Sodium (mg)

59 Carbohydrates (g)

1 Dietary Fiber

3 Protein (g)

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