Raspberry-Mango Upside Down Cake Recipe

Name: Raspberry-Mango Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Raspberry-Mango Topping; 1 cup diced Mangos; 1/2 cup fresh Raspberries; 1 tablespoon Lemon Juice; 1 tablespoon White Sugar; 4 tablespoons Brown Sugar; 3 tablespoons melted Butter; For the Cake; 2/3 cup cold Butter (cut into cubes); 1-1/2 cups White Sugar; 3 Large Eggs; 2 teaspoons Vanilla Extract; 1 cup Whole Milk; 2 cups All-Purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoon Salt

Servings: persons

For the Raspberry-Mango Topping
1 cup diced Mangos
1/2 cup fresh Raspberries
1 tablespoon Lemon Juice
1 tablespoon White Sugar
4 tablespoons Brown Sugar
3 tablespoons melted Butter
For the Cake
2/3 cup cold Butter (cut into cubes)
1-1/2 cups White Sugar
3 Large Eggs
2 teaspoons Vanilla Extract
1 cup Whole Milk
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt

1
Preheat the oven to 350 degrees (F) and grease a 9 inch cake pan with butter or cooking spray.
2
In a small saucepan, melt 3 tbsp of Butter. Once the butter is melted, add in the brown sugar and stir until the brown sugar is smooth and not grainy anymore. Pour this brown sugar/butter into the bottom of the cake pan. Add the diced Mangos and spread them around evenly. In a bowl, combine the 1/2 cup of raspberries with 1 tbsp of sugar and mash them together with a fork. Drizzle the raspberries over and around the Mangos in the cake pan. Then drizzle the lemon juice over both the Mangos and the Raspberries.
3
In a large mixing bowl or stand mixer, blend the cold butter cubes with the sugar until combined. Add the 3 large eggs one at a time and the vanilla extract. At a slow mixer speed, pour in the milk and add in the flour, baking powder and salt. Continue mixing until the ingredients are completely combined and pour the batter over the Mangos and Raspberries on the bottom of the cake pan.
4
Bake the cake for 40 minutes or until the cake is golden brown and the center is no longer wet. It might take a couple minutes longer, depending on your oven. After the cake is done, place it on a cooling rack until it is completely cooled. Then invert the cake onto a serving dish or large plate. Enjoy!

924

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: For the Raspberry-Mango Topping, 1 cup diced Mangos, 1/2 cup fresh Raspberries, 1 tablespoon Lemon Juice, and more.

Yes, Raspberry-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.

That's it — enjoy your meal!

Raspberry-Mango Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions