Mango Strawberry Upside Down Cake Recipes

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UPSIDE-DOWN MANGO CAKE

Provided by Marcela Valladolid

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 11



Upside-Down Mango Cake image

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
  • Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
  • Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
  • Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
  • Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
1/2 cup packed brown sugar
2 large mangoes, sliced into 1/2-inch slices (approximately 2 cups)
1/2 cup sweetened shredded coconut
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 1/4 cups whole milk

CHUNKY FRESH MANGO CAKE

This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. -Allene Bary-Cooper, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 11



Chunky Fresh Mango Cake image

Steps:

  • In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.

Nutrition Facts : Calories 423 calories, Fat 26g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

1/2 cup sugar
1/3 cup canola oil
1 large egg, room temperature
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup chopped peeled mango
1/4 cup chopped pecans
Optional: Confectioners' sugar and whipped topping

MANGO UPSIDE-DOWN CAKE

This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.

Provided by Diana Moutsopoulos

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8



Mango Upside-Down Cake image

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.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 40.7 g, Cholesterol 49.3 mg, Fat 18.9 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 119.7 mg, Sugar 23.1 g

2 ripe mangoes, peeled and thinly sliced
⅔ cup white sugar
2 eggs, lightly beaten
½ cup plain Greek yogurt
½ cup sunflower seed oil
1 ⅓ cups all-purpose flour
⅓ cup unsweetened shredded coconut
1 ½ teaspoons baking powder

RASPBERRY-MANGO UPSIDE-DOWN CAKE

Searching for a fresh and light-tasting dessert? Raspberries and mangoes mingle to make a surprise built-in fruit topping for this super moist almond-vanilla cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 11



Raspberry-Mango Upside-Down Cake image

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.

Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g

1/2 cup butter or margarine
1/2 cup sugar
2 tablespoons whipping cream
1 1/2 cups fresh raspberries
1 1/2 cups (from 1-lb 4-oz jar) chopped mango (reserve 1/2 cup juice)
1/2 cup sliced or slivered almonds
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
1/2 cup water
1/3 cup vegetable oil
1 teaspoon almond extract
3 eggs

MANGO STRAWBERRY UPSIDE DOWN CAKE

Today I decided I wanted a dessert with fruit, specifically pineapple upside down cake, howver i had no pineapple. I did have a bag of frozen mango and a bad of frozen strawberries so i thought what the heck lets make a mango strawberry upside down cake. I used all my flour while baking cookies the last few days and havent gotten...

Provided by Deneece Gursky

Categories     Fruit Desserts

Number Of Ingredients 12



Mango Strawberry Upside Down Cake image

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.

1 box vanilla cake mix
2 tablespoons butter melted
1 1/2 t vanilla
4 tablespoons coconut juice or coconut rum (i used rum)
1/4 c plus 2 t pineapple juice
1 c pineapple, coconut or mango yogurt (i used pineapple mango)
1 egg
FOR FRUIT TOPPING
1 16 oz bag frozen mango chunks (the kind with no juice)
1 16 oz bag frozen strawberries (the kind with no juice)
3/4 c light brown sugar
5 tablespoons butter, melted

MANGO UPSIDE-DOWN CAKE

Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste deepening as it bakes. Banana and rum add more tropical notes and help keep the cake moist, from first bite to last crumb. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 11



Mango Upside-Down Cake image

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.

1 1/2 cups sugar
1 cup unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup buttermilk
1/2 cup safflower oil
2 tablespoons golden rum, such as Bacardi Gold
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 ripe banana, mashed until smooth (1/3 cup)
2 large or 3 small ripe mangoes (2 pounds, 6 ounces total), peeled, 2 sides cut off each, and each side sliced into 5 pieces

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