Mango Upside-Down Gingerbread Cake

Oxmoor House
Topped with a dollop of sweetened whipped cream, this cake is very easy to make, and it's super moist warm from the oven.
Makes 9 servings


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2/3 cup fresh mango slices (about 1 large mango)
1/3 cup firmly packed dark brown sugar
1/2 cup unsalted butter, melted and divided
1/2 cup granulated sugar
1 large egg, lightly beaten
1/4 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup water
1 cup whipping cream
1 teaspoon vanilla extract
3 tablespoons powdered sugar


Prep: 16 Minutes
Cook: 40 Minutes
Other: 15 Minutes

Coat an 8-inch square pan with cooking spray. Arrange mango slices in 3 rows in pan. Sprinkle brown sugar over mango. Drizzle with 1/4 cup melted butter; set aside.

In a medium bowl, stir together granulated sugar, egg, and molasses with a wooden spoon. Combine flour and next 3 ingredients; stir into molasses mixture. Add water and remaining 1/4 cup melted butter; stir well.

Spoon batter over mango slices.

Bake at 350° for 35 to 40 minutes or until cake begins to pull away from sides of pan and center is set. Cool in pan on a wire rack 15 minutes.

Beat whipping cream and vanilla at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

Serve sweetened whipped cream with warm cake. Store leftovers in refrigerator.

Tip: If fresh mango isn't in season, check the produce section for sliced mango in a jar.

Created date

November 2004