MANGO STRAWBERRY UPSIDE DOWN CAKE

Mango Strawberry Upside Down Cake image

Provided by Deneece Gursky

Number Of Ingredients 12

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

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.