We're huge fans of upside-down cake, but this one, made with sweet mango and ground ginger, is one of our all-time faves.
What You Need
Original recipe yields 8 servings
1/2 cup butter, softened, divided
1 cup packed brown sugar, divided
1 mango, peeled, sliced
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
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Let's 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.
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.