Mango-Pineapple Upside-Down Cake
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup (1 stick) unsalted butter
- ½cup plus 3 tablespoons packed dark brown sugar
- 1cup diced fresh mango
- 1cup diced fresh pineapple
- ½cup unsalted butter, softened
- 1cup packed dark brown sugar
- ½cup granulated sugar
- 3large eggs
- ⅓cup sour cream
- 1teaspoon vanilla
- 1cup plus 1 tablespoon flour
- ¼cup cornmeal
- 1½teaspoons cinnamon
- 1teaspoon ground ginger
- 1teaspoon baking powder
- ½teaspoon salt
- ¼cup finely chopped mango
- ¼cup finely chopped pineapple
For the Topping
For the Cake
Nutritional analysis per serving (6 servings)
779 calories; 36 grams fat; 22 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 111 grams carbohydrates; 2 grams dietary fiber; 86 grams sugars; 7 grams protein; 319 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Lightly butter a 9-inch cake pan, and line with parchment or wax paper.
- Step 2
To make topping, in a small saucepan, melt butter with brown sugar. Stir until smooth, and pour into cake pan; allow to cool slightly. Sprinkle mango and pineapple over, and set aside.
- Step 3
To make cake, in bowl of electric mixer fitted with paddle attachment, beat butter until light, about 3 minutes. Add brown and granulated sugars, and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, stopping and scraping down sides of bowl after each addition. Beat in sour cream and vanilla.
- Step 4
Sift together flour, cornmeal, cinnamon, ginger, baking powder and salt. On low speed, mix flour mixture into batter in three batches; gently fold in mango and pineapple. Pour batter into the cake pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool completely. Invert onto a platter to serve.
Private Notes
Comments
I followed the recipe closely and was happy with the result. The flavors of pineapple and mango blended well with the spices and made for a moist tropical cake holding all of the promise of sun and sea and lush green fields.
The 1/2 cup of butter for the topping seemed like too much, it was pooling butter. The cake was not as light and fluffy as I would have preferred, however the taste was very good, so I will try it again
Making the recipe as written produced a lovely cake. I had no issues with too much batter, it seemed to be consistent with other upside down cakes that I have made. The batters are typically dense to hold up to that rich topping. I will definitely make again.
Lovely rich cake. I was able to successfully substitute King Arthur GF 1 to 1 flour and replace dairy with soy or vegan substitutes. No one even noticed. I also used the Ataulfo mangos because they were ripe. Yum! Even the pickier folks loved it!
I was looking for a good mango upside down cake and decided to try this without the pineapple, cinnamon and ginger. It was a big hit. I used a springform pan though - not a great idea, as with so much butter it leaked out. It was delicious though!
I had a very ripe mango and wanted to bake it in a cake. I did not have pineapple or sour cream so I substituted blueberries and Greek yogurt respectively. I also did not add any sugar as the mango was very sweet itself. The cake was delicious!
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