Wow! I have never had such a crazy time in the kitchen working on a blog recipe. I set off the smoke alarm and had a very tiny fire (that was instantly put out) happen during the baking of this recipe. It was admittedly “chef error.” :/
I will spare you the drama by giving you one simple tip I took away from this. Please use a lipped cookie sheet under your pan when making this. I had honestly never made an upside down cake before and did not anticipate the caramelizing sugar syrup to overflow from underneath and that is how I got into trouble with the smoke alarm. The fire started when my quick drip fix was to throw a piece of aluminum foil under the pan after I wiped the bottom down….nope did not work, hence the fire. Sheesh! I thought the cake was a goner honestly after all this, but it came out perfect.
This is a really nice twist on the traditional Pineapple version and it is just sweet enough without being overly sweet. Take the proper precautions please and enjoy!
- 1 stick melted unsalted butter
- ½ cup brown sugar
- 1-1½ Mangos sliced
- 1 cup Buttermilk
- 2 eggs
- 1 cup Sugar
- 2 cups Flour
- 1 tsp baking soda
- ½ tsp salt
- Preheat oven to 350 degrees
- Melt butter and allow to cool a bit
- Carefully pour ½ of butter into the pan and move around to keep from sticking
- Sprinkle the brown sugar over the butter evenly
- Place the sliced Mango pieces in a single layer over sugar
- Combine Buttermilk, the remainder of butter, eggs sugar, flour, baking soda and salt
- Mix till well combined
- Pour batter and spread evenly over Mango slices
- Place the cake on a lipped cookie sheet and bake from 45 minutes to 1 hour depending your oven.
- Allow to cool for at least five minutes before transfer.
- Carefully flip onto a plate or cake stand