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Mango Upside Down Cake

10 servings



Nutritional Facts Per Serving

3.8 g
43 g
1.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 309
  • Fat 14.1 g
    • Saturated   8.5 g
    • + Trans 
  • Cholesterol 72 mg
  • Sodium   230 mg
  • Carbohydrate 43 g
    • Fibre   1.1 g
    • Sugars  
  • Protein 3.8 g
    • Vitamin A 14 %
    • Vitamin C 8 %
    • Calcium 6 %
    • Iron 9 %


Place the oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Spread the butter into the bottom of a 9", spring-form cake pan.

Combine the brown sugar and spices in a small bowl and then sprinkle into the cake pan. Fan the slices of mango in a circular pattern on top of the brown sugar.

Place flour, baking powder, salt and lime zest in a medium bowl and whisk to combine. Place 1/2 cup butter, granulated sugar and vanilla in a large bowl and beat with an electric mixer until well combined and lightened. Beat in the eggs one at a time. Gradually beat in the flour mixture alternately with milk.

Spoon the batter over the mango. Bake for 45 minutes, or until a cake tester inserted in the centre pulls out clean. Cool the cake for 15 minutes. Run a paring knife around the edge of the cake, unhinge and remove the outer ring of the pan. Carefully invert the cake onto a plate and serve.

Serving Suggestions

This cake is even more delectable when slices are served with a dollop of lightly sweetened whipped cream or a scoop of vanilla, coconut, or caramel ice cream.

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