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Mango Upside-Down Gingerbread Cake

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.

Oxmoor House JULY 2004

  • Yield: Makes 9 servings
  • Cook time: 40 Minutes
  • Prep time: 16 Minutes
  • Other: 15 Minutes

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

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.

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.

Spoon batter over mango slices.

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.

Beat whipping cream and vanilla at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

Serve sweetened whipped cream with warm cake. Store leftovers in refrigerator.

Tip: If fresh mango isn't in season, check the produce section for sliced mango in a jar.

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