Mango Upside-Down Gingerbread Cake

Ingredients

• 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

Preparation

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.