Mango Pineapple Upside-Down Cake Recipe

Name: Mango Pineapple Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 8
Ingredients: 2 tablespoons unsalted butter, melted; 1/3 cup brown sugar; 1 mango, peeled, cored, and sliced into about 1/2-inch wide and 1/4-inch thick strips; 1 1/3 cups all purpose flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons unsalted butter, at room temperature; 2/3 cup brown sugar; 1 egg; 1 teaspoon vanilla; 2/3 cup sour cream; 3/4 cup diced pineapple, from about 1 small pineapple (hulled and cored)

In this twist on the classic upside down cake, the pineapple is put in the batter, which adds extra moisture, texture, and a fruity flavor to the crumb. The top of the cake is sliced mango, which enhances the dish's tropical flavors.

Mango Pineapple Upside-Down Cake Recipe

Prep 20 mins

Cook 40 mins

Active 20 mins

Cooling Time 30 mins

Total 90 mins

Serves 8 servings

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For the Topping:

2 tablespoons unsalted butter, melted
1/3 cup brown sugar
1 fruit without refuse mango, peeled, cored, and sliced into about 1/2-inch wide and 1/4-inch thick strips

For the Cake:

1 1/3 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
2/3 cup brown sugar
1 large egg
1 teaspoon vanilla
2/3 cup sour cream
3/4 cup diced pineapple, from about 1 small pineapple (hulled and cored)

Adjust oven rack to middle position and preheat oven to 350°F. Place 2 tablespoons melted butter in cake pan, swirl to coat pan, and top with 1/3 cup brown sugar. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy, about 3 minutes. Add egg, vanilla, and sour cream and beat to combine. Add dry ingredients and beat until just incorporated. Stir in pineapple.
Place mango strips over brown sugar in cake pan, lining them up so that they cover the bottom. Pour in batter, using a rubber spatula to smooth over the mango. Bake cake until golden and a cake tester inserted into the middle of the cake comes out clean, about 30 minutes. Let cool 15 minutes then release from pan, mango on top.

Special equipment

Stand mixer, 9-inch non-stick springform cake pan

Nutrition Facts (per serving)
384	Calories
19g	Fat
51g	Carbs
4g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	384
% Daily Value*
Total Fat 19g	25%
Saturated Fat 11g	56%
Cholesterol 73mg	24%
Sodium 379mg	16%
Total Carbohydrate 51g	19%
Dietary Fiber 2g	7%
Total Sugars 32g
Protein 4g
Vitamin C 32mg	159%
Calcium 161mg	12%
Iron 2mg	9%
Potassium 224mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.