Best 10 Upside Down Mango Cake Recipes

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Indulge in the tropical paradise of flavors with our exquisite Upside-Down Mango Cake, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable cake is an explosion of sweet and tangy goodness, featuring a moist and fluffy sponge base adorned with a caramelized topping of juicy mango slices. Each bite transports you to a tropical haven, leaving you craving for more.

Our collection of recipes offers a variety of delectable treats to satisfy every craving. From the classic Upside-Down Mango Cake, renowned for its simplicity and timeless appeal, to the innovative Mango Upside-Down Cake with Coconut Crust, which adds a delightful twist with its crunchy coconut base. For those seeking a healthier option, the Vegan Upside-Down Mango Cake caters to dietary restrictions without compromising on taste. And if you're short on time, the hassle-free Instant Pot Upside-Down Mango Cake is your perfect choice, delivering the same burst of flavors with minimal effort.

Let's cook with our recipes!

UPSIDE-DOWN MANGO CAKE



Upside-Down Mango Cake image

Provided by Marcela Valladolid

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
1/2 cup packed brown sugar
2 large mangoes, sliced into 1/2-inch slices (approximately 2 cups)
1/2 cup sweetened shredded coconut
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 1/4 cups whole milk

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
  • Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
  • Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
  • Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
  • Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

Categories     Cake     Mixer     Fruit     Dessert     Bake     Fourth of July     Backyard BBQ     Mango     Winter     Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

For topping
2 (1-lb) firm-ripe mangoes, peeled
1/2 stick (1/4 cup) unsalted butter
1/2 cup packed light brown sugar
For cake batter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs, 2 of them separated
1 teaspoon vanilla
1/2 cup mango nectar

Steps:

  • Make topping:
  • Standing each mango upright, remove flesh from pit by cutting a thick lengthwise slice from each broad side. (Be careful: Peeled mango is slippery.) Put slices on a work surface and cut lengthwise into 3/8-inch-thick slices.
  • Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices.
  • Make batter:
  • Preheat oven to 350°F.
  • Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango nectar, then add remaining flour mixture, mixing until just combined.
  • Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.
  • Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.
  • Serve cake at room temperature.

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.

Provided by Diana Moutsopoulos

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

2 ripe mangoes, peeled and thinly sliced
⅔ cup white sugar
2 eggs, lightly beaten
½ cup plain Greek yogurt
½ cup sunflower seed oil
1 ⅓ cups all-purpose flour
⅓ cup unsweetened shredded coconut
1 ½ teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.
  • Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
  • Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 40.7 g, Cholesterol 49.3 mg, Fat 18.9 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 119.7 mg, Sugar 23.1 g

PINEAPPLE-MANGO UPSIDE-DOWN CAKE



Pineapple-Mango Upside-Down Cake image

This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 12

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for pan
1 medium ripe pineapple (about 3 1/2 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 medium ripe mango (about 3/4 pound), peeled
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees. Butter an 8-by-8-inch cake pan, line it with parchment paper, and butter parchment. Using a 3-inch cookie cutter, cut out rounds from centers of four of the pineapple slices. Using a 1 1/2-inch cookie cutter, cut out the centers of each of the four rounds, and discard; set rings aside. Finely chop enough of the remaining pineapple to yield 1 cup (reserve remainder for another use). Place chopped fruit in a fine sieve set over a bowl to drain.
  • Cut the mango lengthwise into 1/4-inch-thick slices. Using the 1 1/2-inch cookie cutter, cut out four rounds from mango slices; set aside. Finely chop enough of the remaining mango to yield 1/2 cup; add to the pineapple in the sieve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with the brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in the bottom of the prepared pan; set aside.
  • In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place a reserved pineapple ring in each corner of the prepared pan. Place a reserved mango round in the center of each ring.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat remaining stick of butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on lowest speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour.
  • Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. Using the offset spatula, spread batter evenly over fruit.
  • Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool 30 minutes. Invert onto a cake plate; peel off the parchment paper. Serve cake slightly warm or at room temperature.

MANGO-PINEAPPLE UPSIDE-DOWN CAKE



Mango-Pineapple Upside-Down Cake image

Provided by Melissa Clark And Steven Raichlen

Categories     dessert, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter
1/2 cup plus 3 tablespoons packed dark brown sugar
1 cup diced fresh mango
1 cup diced fresh pineapple
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1/3 cup sour cream
1 teaspoon vanilla
1 cup plus 1 tablespoon flour
1/4 cup cornmeal
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup finely chopped mango
1/4 cup finely chopped pineapple

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-inch cake pan, and line with parchment or wax paper.
  • To make topping, in a small saucepan, melt butter with brown sugar. Stir until smooth, and pour into cake pan; allow to cool slightly. Sprinkle mango and pineapple over, and set aside.
  • To make cake, in bowl of electric mixer fitted with paddle attachment, beat butter until light, about 3 minutes. Add brown and granulated sugars, and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, stopping and scraping down sides of bowl after each addition. Beat in sour cream and vanilla.
  • Sift together flour, cornmeal, cinnamon, ginger, baking powder and salt. On low speed, mix flour mixture into batter in three batches; gently fold in mango and pineapple. Pour batter into the cake pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool completely. Invert onto a platter to serve.

Nutrition Facts : @context http, Calories 779, UnsaturatedFat 12 grams, Carbohydrate 111 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 22 grams, Sodium 319 milligrams, Sugar 86 grams, TransFat 1 gram

RASPBERRY-MANGO UPSIDE-DOWN CAKE



Raspberry-Mango Upside-Down Cake image

Searching for a fresh and light-tasting dessert? Raspberries and mangoes mingle to make a surprise built-in fruit topping for this super moist almond-vanilla cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 11

1/2 cup butter or margarine
1/2 cup sugar
2 tablespoons whipping cream
1 1/2 cups fresh raspberries
1 1/2 cups (from 1-lb 4-oz jar) chopped mango (reserve 1/2 cup juice)
1/2 cup sliced or slivered almonds
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
1/2 cup water
1/3 cup vegetable oil
1 teaspoon almond extract
3 eggs

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 1-quart saucepan over medium heat, stirring occasionally. Stir in sugar and whipping cream. Heat to boiling, stirring constantly; boil 30 seconds. Pour into 13x9-inch rectangular pan. Top sugar mixture evenly with raspberries, mango and almonds.
  • In large bowl, beat cake mix, reserved 1/2 cup mango juice, the water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over fruits and almonds.
  • Bake 41 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute so topping can drizzle over cake. Cool at least 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g

UPSIDE DOWN MANGO CAKE



Upside Down Mango Cake image

A tropical twist on the old-fashioned pineapple-upside down cake. This is always an impressive dessert...and succulent mango makes this one irresistible. The topping is a yummy combination of mango, brown sugar and butter. The cake itself is lightly spiced with ginger and vanilla. Drizzle warm mango sauce over top and enjoy every bite!! Be sure to place pan on baking sheet in case some butter or juices seep from pan -

Provided by Chef mariajane

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 15

1/4 cup butter
3/4 cup brown sugar
0.5 (300 g) bag europe's beat sunburst mangoes, partially defrosted
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup plain yogurt or 1 cup buttermilk
0.5 (300 g) bag Europe's Best Sunburst Mangoes, defrosted
3/4 cup mango juice (tropical) or 3/4 cup fruit juice, mix (tropical)

Steps:

  • In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
  • For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
  • Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
  • For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.

Nutrition Facts : Calories 356.8, Fat 15.8, SaturatedFat 9.6, Cholesterol 77, Sodium 390.9, Carbohydrate 50.6, Fiber 0.9, Sugar 35.6, Protein 4.4

UPSIDE-DOWN LIME & MANGO SYRUP CAKE



Upside-Down Lime & Mango Syrup Cake image

Make and share this Upside-Down Lime & Mango Syrup Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

3 mangoes
11 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3 eggs
1 1/2 cups self-rising flour
1 teaspoon baking powder
2 tablespoons grated lime zest
1 tablespoon fresh lime juice
1/4 cup macadamia nuts, chopped into small pieces
cream or ice cream, for serving
1/4 cup fresh lime juice
1/4 cup sugar

Steps:

  • FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
  • Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
  • Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.
  • Pour the batter over the mango slices. Bake for 50 minutes.
  • Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
  • FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
  • Serve immediately with cream or ice cream.

MANGO GINGER UPSIDE-DOWN CAKE



Mango Ginger Upside-Down Cake image

Make and share this Mango Ginger Upside-Down Cake recipe from Food.com.

Provided by KelBel

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon butter, melted
1/4 cup dark brown sugar
2 tablespoons crystallized ginger, chopped
1 mango, peeled and sliced
2/3 cup granulated sugar
5 tablespoons butter, softened
1/2 cup egg substitute or 3 large egg whites
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup nonfat milk

Steps:

  • Preheat oven to 350°.
  • Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
  • Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended.
  • Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
  • Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.

Nutrition Facts : Calories 286.3, Fat 9, SaturatedFat 5.5, Cholesterol 23.4, Sodium 282, Carbohydrate 47.5, Fiber 1.3, Sugar 30.7, Protein 4.9

MANGO STRAWBERRY UPSIDE DOWN CAKE



Mango Strawberry Upside Down Cake image

Today I decided I wanted a dessert with fruit, specifically pineapple upside down cake, howver i had no pineapple. I did have a bag of frozen mango and a bad of frozen strawberries so i thought what the heck lets make a mango strawberry upside down cake. I used all my flour while baking cookies the last few days and havent gotten...

Provided by Deneece Gursky

Categories     Fruit Desserts

Number Of Ingredients 12

1 box vanilla cake mix
2 tablespoons butter melted
1 1/2 t vanilla
4 tablespoons coconut juice or coconut rum (i used rum)
1/4 c plus 2 t pineapple juice
1 c pineapple, coconut or mango yogurt (i used pineapple mango)
1 egg
FOR FRUIT TOPPING
1 16 oz bag frozen mango chunks (the kind with no juice)
1 16 oz bag frozen strawberries (the kind with no juice)
3/4 c light brown sugar
5 tablespoons butter, melted

Steps:

  • 1. Prepare Fruit topping: Melt butter in small sauce pan
  • 2. Add brown sugar and stir until dissolved
  • 3. Pour into 2 9 in cake pans that have been lightly sprayed with non stick spray. Even out on bottom of pans
  • 4. Arrange fruit in pans evenly. Both mangos and strawberries are put into pans while still frozen
  • 5. Prepare cake: Put all ingrediants in a large bowl and mix with electric mixer until well blended. (If mix is too thick to spread onto fruit add some more pineapple juice.
  • 6. Divide batter between two pans and spread gently and carefully over the fruit.
  • 7. Bake in 350 degree preheated oven for about 40 minutes or until cake is set and knife inserted in center comes out batter free.
  • 8. Remove from oven and cool for 5 minutes or so. Then invert pans onto serving plates gently tapping or shaking to loosen cake onto plate. Remove pans
  • 9. Can be served warm or cooled. We tried it warm and then again cool and each way had its own unique taste. The mango and strawberries when combined with the coconut and pineapple work together to tantalize your tastebuds. This one is a keeper and we will be making it often.

Tips:

  • Use ripe mangoes for the best flavor and texture.
  • Be sure to grease the cake pan or springform pan thoroughly to prevent the cake from sticking.
  • If you don't have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to cut around the edges of the cake before inverting it onto a serving plate.
  • Let the cake cool completely before inverting it. This will help to prevent the cake from breaking.
  • Serve the cake with whipped cream, ice cream, or your favorite topping.

Conclusion:

This upside-down mango cake is a delicious and easy dessert that is perfect for any occasion. The sweet and tangy mangoes are a perfect complement to the moist and fluffy cake. This cake is sure to be a hit with everyone who tries it.

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