ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mango Upside-Down Cake

Photo: Lisa Hubbard
Yield 12 to 16 servings


  • 1 box yellow cake
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 1 cup dark brown sugar, packed
  • 7 large ripe mangoes, peeled and cut into 1-inch pieces

Nutrition Information

  • calcium 86 mg
  • calories 412
  • caloriesfromfat 0 %
  • carbohydrate 71 g
  • cholesterol 55 mg
  • fat 14 g
  • fiber 3 g
  • iron 1 mg
  • protein 4 mg
  • satfat 4 g
  • sodium 271 mg

How to Make It

  1. Heat oven to 350° F. Grease a 10-by-10-inch baking pan. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Pour the butter into the bottom of the prepared pan and sprinkle evenly with the sugar. Spread the mangoes evenly over the sugar, then pour the batter over the mangoes. Place in oven and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let cool 15 minutes. Unmold onto a serving dish with a lip (to contain the juices).