Mango Upside-Down Gingerbread Cake

Topped with a dollop of sweetened whipped cream, this cake is very easy to make, and it's super moist warm from the oven.

Yield: Makes 9 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes


  • 2/3 cup fresh mango slices (about 1 large mango)
  • 1/3 cup firmly packed dark brown sugar
  • 1/2 cup unsalted butter, melted and divided
  • 1/2 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1/4 cup molasses
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar


  1. Coat an 8-inch square pan with cooking spray. Arrange mango slices in 3 rows in pan. Sprinkle brown sugar over mango. Drizzle with 1/4 cup melted butter; set aside.
  2. In a medium bowl, stir together granulated sugar, egg, and molasses with a wooden spoon. Combine flour and next 3 ingredients; stir into molasses mixture. Add water and remaining 1/4 cup melted butter; stir well.
  3. Spoon batter over mango slices.
  4. Bake at 350° for 35 to 40 minutes or until cake begins to pull away from sides of pan and center is set. Cool in pan on a wire rack 15 minutes.
  5. Beat whipping cream and vanilla at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
  6. Serve sweetened whipped cream with warm cake. Store leftovers in refrigerator.
  7. Tip: If fresh mango isn't in season, check the produce section for sliced mango in a jar.
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