Mango Upside-Down Cake

Mango Upside-Down Cake Recipe
Photo: Randy Mayor; Styling: Mary Catherine Muir

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 30 %
Fat 8.9 g
Satfat 5.4 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 4.2 g
Carbohydrate 44.1 g
Fiber 0.9 g
Cholesterol 24 mg
Iron 1.8 mg
Sodium 276 mg
Calcium 86 mg


1 tablespoon butter or stick margarine, melted
1/4 cup packed dark brown sugar
2 tablespoons chopped crystallized ginger
1 cup sliced peeled mango (about 1 medium)
2/3 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1/2 cup egg substitute or 3 large egg whites
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup fat-free milk
Frozen fat-free whipped topping (optional)


Preheat oven to 350°.

Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.

Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.

Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.

June 1999
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