Mango Pineapple Upside-Down Cake Recipe Recipe

Name: Mango Pineapple Upside-Down Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Place 2 tablespoons melted butter in cake pan, swirl to coat pan, and top with 1/3 cup brown sugar. Set aside.
2
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.
3
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.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Mango Pineapple Upside-Down Cake Recipe 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 Recipe

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