Mango Strawberry Upside Down Cake Recipes

RASPBERRY-MANGO UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 1-quart saucepan over medium heat, stirring occasionally. Stir in sugar and whipping cream. Heat to boiling, stirring constantly; boil 30 seconds. Pour into 13x9-inch rectangular pan. Top sugar mixture evenly with raspberries, mango and almonds.
• In large bowl, beat cake mix, reserved 1/2 cup mango juice, the water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over fruits and almonds.
• Bake 41 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute so topping can drizzle over cake. Cool at least 30 minutes. Serve warm or cool. Store covered in refrigerator.

MANGO STRAWBERRY UPSIDE DOWN CAKE

Steps:

• 1. Prepare Fruit topping: Melt butter in small sauce pan
• 2. Add brown sugar and stir until dissolved
• 3. Pour into 2 9 in cake pans that have been lightly sprayed with non stick spray. Even out on bottom of pans
• 4. Arrange fruit in pans evenly. Both mangos and strawberries are put into pans while still frozen
• 5. Prepare cake: Put all ingrediants in a large bowl and mix with electric mixer until well blended. (If mix is too thick to spread onto fruit add some more pineapple juice.
• 6. Divide batter between two pans and spread gently and carefully over the fruit.
• 7. Bake in 350 degree preheated oven for about 40 minutes or until cake is set and knife inserted in center comes out batter free.
• 8. Remove from oven and cool for 5 minutes or so. Then invert pans onto serving plates gently tapping or shaking to loosen cake onto plate. Remove pans
• 9. Can be served warm or cooled. We tried it warm and then again cool and each way had its own unique taste. The mango and strawberries when combined with the coconut and pineapple work together to tantalize your tastebuds. This one is a keeper and we will be making it often.

MANGO UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.
• Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
• Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.

MANGO UPSIDE-DOWN CAKE

Steps:

• Make topping:
• Standing each mango upright, remove flesh from pit by cutting a thick lengthwise slice from each broad side. (Be careful: Peeled mango is slippery.) Put slices on a work surface and cut lengthwise into 3/8-inch-thick slices.
• Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices.
• Make batter:
• Preheat oven to 350°F.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango nectar, then add remaining flour mixture, mixing until just combined.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.
• Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.
• Serve cake at room temperature.

MANGO UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
• Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
• Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
• Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.