Prep Time
30 Mins
Cook Time
8 Mins
Bake Time
35 Mins
Cool Time
30 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Cut mangoes into 3- to 4-inch-long, 1-inch-wide strips.

Step 2

Melt 1/2 cup butter in a medium saucepan over medium heat. Add mangoes and brown sugar. Cook, stirring occasionally, 5 minutes or just until mangoes are tender and sugar is melted.

Step 3

Remove mangoes from saucepan using a slotted spoon. Cook sugar mixture, stirring constantly, 3 more minutes or until reduced to a thick syrup. Remove saucepan from heat, and stir in 2 tablespoons rum.

Step 4

Arrange mango slices in a spoke design in a single layer in a lightly greased 9-inch round cake pan. Add 1/2 cup sugar syrup to cover mango slices, reserving remaining syrup.

Step 5

Beat 1/3 cup softened butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until fluffy. Add eggs, vanilla, and 1 teaspoon rum, beating until blended. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until smooth. Carefully spread batter over fruit. (Batter will be very thick.)

Step 6

Bake at 350° for 30 to 35 minutes or until golden and a long wooden pick inserted into center comes out clean. Cool in pan on a wire rack 30 minutes. Invert onto a cake plate; remove pan. Pour reserved sugar syrup evenly over cake.

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