Mango Upside Down Cake

by Nicole on June 2, 2013

Mango Upside Down Cake

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! :)

5.0 from 2 reviews
Mango Upside Down Cake
Serves: 8
  • 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
  1. Preheat oven to 350 degrees
  2. Melt butter and allow to cool a bit
  3. Carefully pour ½ of butter into the pan and move around to keep from sticking
  4. Sprinkle the brown sugar over the butter evenly
  5. Place the sliced Mango pieces in a single layer over sugar
  6. Combine Buttermilk, the remainder of butter, eggs sugar, flour, baking soda and salt
  7. Mix till well combined
  8. Pour batter and spread evenly over Mango slices
  9. Place the cake on a lipped cookie sheet and bake from 45 minutes to 1 hour depending your oven.
  10. Allow to cool for at least five minutes before transfer.
  11. Carefully flip onto a plate or cake stand
*You can also use a Cast Iron Skillet in making this



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{ 10 comments… read them below or add one }

janet November 17, 2013 at 3:34 AM

l would love to make yur upside down cake but not sure wot u mean by 1 stick of butter means

regards janet

Nicole November 19, 2013 at 12:06 AM

Hi Janet

I am sorry for the confusion. One stick of butter is 8 TBS or 1 Cup of butter. There are cartons that come 4 sticks to a box. I hope that helps. :)

felicia | Dish by Dish June 26, 2013 at 2:14 PM

Hi Nicole!

This is the first time I’m stumbled onto your site, and this recipe has me hooked! I’ve only started using mango in the kitchen recently, and love this incredibly way to use mango in cakes! thanks so much for sharing!

love from Buenos Aires,

Nicole June 28, 2013 at 2:35 PM

Welcome Felicia!

I am so happy you found me! Mango (as you can see on my page haha) is a favorite ingredient of mine to cook with. Thank you for stopping by. I will be sure to pay you a visit as well. :)

Take care

Monet June 9, 2013 at 11:55 PM

I’ve made the same mistake a few times…you need that cookie sheet for sure! But in the end, this cake looks just gorgeous! I love mangoes…and they are so affordable right now! Thank you for sharing it with us!

Nicole June 10, 2013 at 10:10 AM

Thank you so much Monet! :) Yes lesson learned! haha

steph@stephsbitebybite June 8, 2013 at 11:32 AM

Oh man!! These look HEAVENLY!

Nicole June 8, 2013 at 7:23 PM

Thank you so much Steph! :)

Maureen | Orgasmic Chef June 2, 2013 at 6:56 PM

Sorry to hear about the flames but that cake is gorgeous. I love, love, love mango and would eat it every day!

Nicole June 2, 2013 at 7:43 PM

Hi Maureen!

Thank you it was a bit crazy but was quickly resolved :). The cake was totally worth it….I agree Mango is a daily necessity 😉

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