Mango Upside Down Cake – a delicious recipe with unsalted butter, sugar, mango, cake mix, egg, lime. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat butter in large skillet; add sugar. Heat gently, stirring until dissolved. Add mango slices; cook for 2 mins, tossing, until softened. Grease and line an 8-inch cake pan with parchment. Preheat oven to 350u00b0F. Arrange mango slices on the bottom of the prepared pan; set aside.
2
Make pound cake according to package directions, using the egg. Spoon over mangoes; spread evenly using the back of a spoon. Bake for 20-25 mins until cake is golden and cooked through on the top. Loosen edges with knife; carefully turn cake onto a serving plate. Remove parchment.
3
For the sauce: Heat mango and lime juices, sugar and 2 tbsp water in pan until sugar dissolves. Pour over cake; sprinkle with pistachios. Cut into wedges; transfer to plates. Serve with creme fraiche or warm custard, if desired.
200
kcal
Calories
8
g
Fat
32
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons sugar, 14 ounces mango slices, drained and juice reserved, 8 ounces pound cake mix, and more.
Yes, Mango 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.
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