MANGO UPSIDE DOWN CAKE REAL SIMPLE RECIPES

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MANGO UPSIDE-DOWN CAKE RECIPE | REAL SIMPLE



Mango Upside-Down Cake Recipe | Real Simple image

Provided by Sara Neumeier

Total Time 1 hours 30 minutes

Yield Serves 12-16

Number Of Ingredients 6

1 box yellow cake
3 large eggs
? cup vegetable oil
4 tablespoons unsalted butter, melted
1 cup dark brown sugar, packed
7 large ripe mangoes, peeled and cut into 1-inch pieces

Steps:

  • Heat oven to 350º F. Grease a 10-by-10-inch baking pan.
  • In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined.
  • Pour the butter into the bottom of the prepared pan and sprinkle evenly with the sugar. Spread the mangoes evenly over the sugar, then pour the batter over the mangoes. Place in oven and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let cool 15 minutes. Unmold onto a serving dish with a lip (to contain the juices).

Nutrition Facts : Calories 412 calories, CarbohydrateContent 71 g, CholesterolContent 55 mg, FatContent 14 g, FiberContent 3 g, ProteinContent 4 mg, SaturatedFatContent 4 g, SodiumContent 271 mg

MANGO UPSIDE-DOWN CAKE RECIPE | LAND O’LAKES



Mango Upside-Down Cake Recipe | Land O’Lakes image

Mangoes give a new take on the traditional pineapple upside-down cake.

Provided by Land O'Lakes

Categories     Cake    Upside-down    Mango    Sweet    Baking    Fruit    Cake    Dessert    Dessert

Total Time 0 minutes

Prep Time 35 minutes

Yield 8 servings

Number Of Ingredients 14

Topping
1 (20-ounce) jar mango in extra light syrup, * reserve syrup
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Extra Creamy Butter melted
Cake
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons Land O Lakes® Extra Creamy Butter softened
1/2 cup sugar
1 teaspoon freshly grated lemon zest
1 large Land O Lakes® Egg
2 tablespoons mango syrup from jar **
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 9-inch round pan with no-stick cooking spray; set aside.
  • Drain mango; reserve 2 tablespoons syrup. Cut mango into 1/4-inch slices.
  • Combine brown sugar and melted butter in bowl; mix well. Spread butter mixture onto bottom of prepared pan. Arrange mango slices in pan, covering entire surface; set aside.
  • Combine flour, baking powder and salt in bowl; mix well. Set aside.
  • Place 6 tablespoons butter, sugar and lemon zest into another bowl; beat at medium speed until creamy. Add egg, reserved mango syrup and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
  • Drop batter evenly over mango slices. Carefully spread batter over mangoes. Bake 25-30 minutes or until toothpick inserted into center comes out clean and cake springs back when lightly touched in center. Cool 5 minutes; run knife around edge of pan. Invert cake onto serving platter. Serve warm.

Nutrition Facts : Calories 380 calories, FatContent 15 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 60 milligrams, SodiumContent 260 milligrams, CarbohydrateContent 59 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams

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