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Desserts

Mango-Ginger Upside-Down Cake

Mango-Ginger Upside-Down Cake recipe
photo by:kraft
This was Fantastic! I am not a fan of ginger, but I still used the recommended amount. FYI: Use vanilla ice cream on top instead of cool whip.. YUM!
posted by
joee6
on 6/3/2010
time
prep:
15 min
total:
45 min
servings
total:
8 servings
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What You Need

1/2
cup  butter, softened, divided
1
cup  packed brown sugar, divided
1
 mango, peeled, sliced
1
 egg
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  flour
2
tsp.  ground ginger
1/2
tsp.  baking soda
1/2
cup   thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 400ºF.

COVER bottom of 9-inch round pan with parchment; spray with cooking spray. Mix 1/4 cup butter and 1/2 cup sugar with mixer until blended; spread onto bottom of prepared pan. Arrange mangos in circular pattern over butter mixture in pan.

BEAT remaining butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and sour cream. Add combined flour, ginger and baking soda; beat on low speed just until blended. Carefully spread over mangos.

BAKE 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 5 min. Run knife around edge of pan to loosen cake; invert onto plate. Remove pan and parchment. Serve cake warm topped with COOL WHIP.

Kraft Kitchens Tips

Size Wise
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
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