Best Mango Ginger Upside Down Cake Recipes

MANGO GINGER UPSIDE-DOWN CAKE

Mango Ginger Upside-Down Cake image

Make and share this Mango Ginger Upside-Down Cake recipe from Food.com.

Provided by KelBel

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter, melted
1/4 cup dark brown sugar
2 tablespoons crystallized ginger, chopped
1 mango, peeled and sliced
2/3 cup granulated sugar
5 tablespoons butter, softened
1/2 cup egg substitute or 3 large egg whites
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup nonfat milk

Steps:

Preheat oven to 350°.
Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended.
Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.

Nutrition Facts : Calories 286.3, Fat 9, SaturatedFat 5.5, Cholesterol 23.4, Sodium 282, Carbohydrate 47.5, Fiber 1.3, Sugar 30.7, Protein 4.9

MANGO-GINGER UPSIDE-DOWN CAKE

Mango-Ginger Upside-Down Cake image

We're huge fans of upside-down cake, but this one, made with sweet mango and ground ginger, is one of our all-time faves.

Provided by My Food and Family

Categories Dairy

Time 45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened, divided
1 cup packed brown sugar, divided
1 mango, peeled, sliced
1 egg
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup flour
2 tsp. ground ginger
1/2 tsp. baking soda
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 400ºF.
Cover bottom of 9-inch round pan with parchment; spray with cooking spray. Mix 1/4 cup butter and 1/2 cup sugar with mixer until blended; spread onto bottom of prepared pan. Arrange mangos in circular pattern over butter mixture in pan.
Beat remaining butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and sour cream. Add combined flour, ginger and baking soda; beat on low speed just until blended. Carefully spread over mangos.
Bake 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 5 min. Run knife around edge of pan to loosen cake; invert onto plate. Remove pan and parchment. Serve cake warm topped with COOL WHIP.

Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 30 g, Protein 3 g

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