Mango Upside-Down Cake - Kraft Recipes Top
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Mango Upside-Down Cake

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Make It

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  • Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes. Allow to stand at room temperature for 15 minutes.
  • Melt the tablespoon (15 ml) of butter or margarine in an 8-inch (20 cm) cake pan or non-reactive casserole. Using an iron skillet will cause the mangoes to discolor. Add the brown sugar and arrange the mango slices in an attractive pattern.
  • In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth. Pour over the mangoes.
  • Bake in a preheated 350F (180C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then invert onto a serving platter. Serve warm or at room temperature.


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