Mango-Pineapple Upside-Down Cake Recipe

Name: Mango-Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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; ⅓ 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

Servings: persons

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
⅓ 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

1
Preheat oven to 350 degrees.
2
Lightly butter a 9-inch cake pan, and line with parchment or wax paper.
3
To make topping, in a small saucepan, melt butter with brown sugar.
4
Stir until smooth, and pour into cake pan; allow to cool slightly.
5
Sprinkle mango and pineapple over, and set aside.
6
To make cake, in bowl of electric mixer fitted with paddle attachment, beat butter until light, about 3 minutes.
7
Add brown and granulated sugars, and beat until light and fluffy, about 5 minutes.
8
Add eggs, one at a time, stopping and scraping down sides of bowl after each addition.
9
Beat in sour cream and vanilla.
10
Sift together flour, cornmeal, cinnamon, ginger, baking powder and salt.
11
On low speed, mix flour mixture into batter in three batches; gently fold in mango and pineapple.
12
Pour batter into the cake pan.
13
Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes.
14
Transfer to a wire rack to cool completely.
15
Invert onto a platter to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Mango-Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango-Pineapple Upside-Down Cake

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