Don't make it in a pie plate though, thinking it will be deep enough. We had major spillage and the burn may have affected the taste
Mango Upside-Down Cake
More From Southern Living
Bake: 35 Minutes
Cool: 30 Minutes
- 2 ripe mangoes, peeled
- 1/2 cup unsalted butter
- 3/4 cup firmly packed brown sugar
- 2 tablespoons dark rum
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon dark rum
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- Cut mangoes into 3- to 4-inch-long, 1-inch-wide strips.
- 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.
- 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.
- 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.
- 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.)
- 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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