Mango Ginger Upside-Down Cake

Total Time
50mins
Prep 10 mins
Cook 40 mins

A great twist on the usual upside-down cake. From Cooking Light, June 1999

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Most Helpful

5 5

This is a very good upside down cake. The ginger gets lost, so may as well not use it. I like a simple mango/lemon sauce on top of it. I love it when I not only don't have to enter a recipe, but also find one even better than the one I was about to enter. I have 2 mango trees and am always looking for a new way to enjoy them!!!!

5 5

Lovely, the cake is moist and delicious. I ended up substituting crystalized ginger for ground ginger due to my two year old believing ginger is too spicy! :) As well I used two whole eggs in place of the egg whites. Added apricots and peaches too! This recipe is a gem and completely customizable!

5 5

well this was differnet, I have made pineapple upside down cakes in the past but cannot remember making one using mango, mine was baked well before the 40 minutes, used real eggs and increased the vanilla to 2 teaspoons, great cake Kel, thanks for sharing hon!...Kitten:)