Mango Upside-Down Cake

Photo: Randy Mayor; Styling: Mary Catherine Muir
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 30%
  • Fat: 8.9g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.2g
  • Carbohydrate: 44.1g
  • Fiber: 0.9g
  • Cholesterol: 24mg
  • Iron: 1.8mg
  • Sodium: 276mg
  • Calcium: 86mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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