The moment I slice into this Tropical Mango Upside-Down Cake, I’m transported to sun-kissed beaches and swaying palm trees, all thanks to the vibrant, juicy mangoes resting atop a moist, fluffy cake infused with a whisper of vanilla. The sweet aroma begins to fill the kitchen, mingling with the enticing scent of caramel as each layer melds together in perfect harmony. This cake isn’t just a dessert; it’s an experience that invites you to savor the essence of summer any day of the year.
Perfectly suited for both laid-back gatherings and more formal celebrations, this recipe is wonderfully approachable, with variations that cater to gluten-free and vegan diets. The rich coconut cream topping adds a luscious finish, making it a showstopper that dazzles even the most discerning guests. Whether you’re a novice baker or a seasoned chef looking to shake things up, this Mango Upside-Down Cake is here to inspire your culinary creativity and ensure your dessert table steals the show!
Why is this Mango Upside Cake a must-try?
Tropical Vibes: The vibrant mango topping brings a delightful burst of flavor that evokes sunny days.
Easy Ingredients: With just a handful of pantry staples, you can whip up this beautiful dessert in no time.
Variations Galore: Cater to everyone with gluten-free and vegan options, ensuring all your guests can enjoy!
Impressive Presentation: The caramelized mangoes and fluffy cake create a stunning centerpiece that’ll leave guests in awe.
Quick Prep Time: It’s a make-ahead dream, allowing you more time to mingle and enjoy the party.
Coconut Cream Heaven: The rich whipped topping adds a luscious touch, making every bite feel like a mini-vacation.
Ingredients for Mango Upside Cake
This tropical treat comes together with just a few simple ingredients, ensuring it’s as easy to make as it is delightful to enjoy.
For the Topping
• Ripe Mangoes – Sweet and juicy, choose those that yield slightly to pressure for the best flavor.
• Butter (¼ cup, softened) – Enhances the smoothness of the caramel topping; make sure it’s soft for easier mixing.
• Brown Sugar (½ cup) – Packed for a richer caramel flavor, it sets the stage for that mouthwatering topping.
For the Cake
• Unsalted Butter (1 cup) – Adds richness and moisture; for a dairy-free version, switch it out for coconut oil.
• Granulated Sugar (1.25 cups) – Balances sweetness with the mango and provides essential structure.
• Mango Puree (1 cup) – Amplifies the mango flavor and moisture; feel free to use homemade or store-bought.
• Large Eggs (4) – They bind the cake to create a fluffy texture; remember, room temperature works best!
• Vanilla Extract (2 teaspoons) – Infuses a warm and inviting aroma; opt for pure vanilla for the best results.
• All-Purpose Flour (2 cups) – Gives the cake structure without making it too dense; a gluten-free blend works too.
• Baking Powder (2 teaspoons) – Helps the cake rise, ensuring a delightful texture; always check that it’s fresh.
• Baking Soda (½ teaspoon) – A crucial player for achieving that lightness in the cake; it works in harmony with the baking powder.
• Pinch of Salt – Elevates and balances sweetness, enhancing the overall flavor profile.
For the Coconut Cream Topping
• Coconut Milk (1 can, full-fat) – Creates a luscious whipped topping; the full-fat version offers the most creaminess.
• Sugar/Honey (2-3 teaspoons) – Adjust according to your desired sweetness for the coconut cream; it’s all about your taste!
Ready to whisk up this Mango Upside Cake? Let’s dive into baking and create a delicious masterpiece!
How to Make Mango Upside Cake
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Prepare Baking Tin: Start by lining an 8″ baking tin with parchment paper and greasing it well to prevent sticking. This will ensure a beautiful release after baking.
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Make the Topping: In a pot, combine the softened butter and brown sugar. Heat over medium until melted, stirring gently. Pour the warm mixture into the prepared cake tin and evenly arrange the mango slices on top.
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Preheat Oven: Preheat your oven to 170°C (340°F) so it’s perfectly hot when your cake is ready to bake.
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Cream Butter & Sugar: In a mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 5 minutes. This creates a lovely base for your cake.
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Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Don’t forget to add the vanilla extract to enhance the flavor as you mix.
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Add Mango Puree: Stir in the mango puree until everything is well combined, creating a luscious batter full of tropical goodness.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold this dry mixture into the wet batter until just combined, being careful not to overmix.
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Bake: Pour the batter over the mango topping, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean.
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Cool: Let the cake sit in the pan for about 5 minutes before carefully inverting it onto a serving plate to cool completely.
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Whip Coconut Cream: Scoop out the hardened coconut cream into a bowl, sweeten it to taste, and whip until creamy. This fluffy topping will complement your cake beautifully.
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Serve: Slice the cake and top each slice generously with the whipped coconut cream. Garnish with fresh mint leaves if desired for a pop of color.
Optional: For a festive touch, sprinkle shredded coconut on top before serving!
Exact quantities are listed in the recipe card below.
Mango Upside Cake Variations & Substitutions
Feel free to get creative and tailor this recipe to suit your taste and dietary preferences!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a deliciously light result.
- Vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use coconut oil instead of butter for a plant-based delight.
- Fruit Exchange: Swap mangoes for fresh pineapple or mixed berries to create exciting flavor combinations! Each alternative brings a unique tropical twist.
- Flavor Enhancements: Stir in shredded coconut or chopped nuts for added texture; a pinch of cinnamon or nutmeg can warm things up nicely as well.
- Zesty Twist: Add fresh lemon or lime zest to the batter for a refreshing burst of citrus that beautifully complements the sweetness of the mango.
- Spicy Kick: For a mild heat, incorporate a dash of cayenne or chili powder into the batter; it’s an unexpected twist that elevates flavor complexity.
- Creamy Indulgence: Mix in a swirl of cream cheese or mascarpone into the batter for a rich, tangy layer that pairs splendidly with mango.
- Sweet Swaps: Use honey or maple syrup instead of granulated sugar for a different sweet profile, enhancing the cake’s flavor depth.
Feel free to mix and match these variations to create your perfect version of this Mango Upside Cake!
Storage Tips for Mango Upside Cake
Room Temperature: Store leftover cake at room temperature for up to 2 days, wrapped in plastic wrap to keep it moist and fresh.
Fridge: For longer preservation, keep the Mango Upside Cake in the fridge for up to 5 days. Place it in an airtight container to prevent it from drying out.
Freezer: You can freeze the cake for up to 3 months. Wrap it securely in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving.
Reheating: If you prefer warm cake, slice and gently reheat in the microwave for 10-15 seconds, ensuring not to dry it out. Enjoy with whipped coconut cream on top!
Tips for the Best Mango Upside Cake
- Choose Ripe Mangoes: Opt for mangoes that yield slightly to pressure; this ensures maximum sweetness and flavor in your topping.
- Don’t Overmix: When combining dry ingredients into the wet mixture, mix just until combined to prevent a dense cake; a light touch goes a long way with this Mango Upside Cake.
- Watch Your Baking Time: Keep an eye on your cake towards the end of the baking time; every oven is different, and you want to avoid overbaking for a moist crumb.
- Cooling is Key: Allow the cake to cool in the pan for at least 5 minutes before inverting it; this helps maintain the beautifully caramelized topping.
- Make Ahead Magic: This cake can be made the day before and stored at room temperature, which allows the flavors to mellow beautifully—perfect for stress-free entertaining!
Make Ahead Options
These Mango Upside-Down Cakes are fantastic for meal prep, allowing you to enjoy a delightful dessert with minimal effort on a busy day! You can prepare the mango topping, including the melted butter and brown sugar mixture, up to 24 hours in advance; simply store it in the refrigerator to keep it fresh. Additionally, you can mix the cake batter and refrigerate it for up to 3 days before baking—just be sure to give it a gentle stir before pouring it over the topping. When you’re ready to serve, bake the cake as directed; it will taste just as delicious, bringing tropical bliss to your table with ease!
What to Serve with Mango Upside-Down Cake?
Indulge in a tropical feast with these delightful pairings that enhance the luscious flavors of your cake.
- Coconut Ice Cream: This creamy treat echoes the coconut cream topping, offering a deliciously cool contrast to the warm cake.
- Fresh Mint Leaves: A sprinkle of mint provides a burst of freshness, cutting through the cake’s sweetness and enhancing its vibrant tropical vibe.
- Tropical Fruit Salad: Brighten your dessert table with a medley of pineapple, kiwi, and papaya for a colorful, refreshing side.
- Lemon Sorbet: The tartness of lemon sorbet complements the sweetness of the cake, providing a refreshing palate cleanser that pairs beautifully.
- Mango Juice: Serve a chilled glass of mango juice for a perfect tropical drink that reflects the flavors of the cake.
- Lightly Sweetened Whipped Cream: For those who love extra creaminess, serve additional whipped coconut cream sweetened just right for a luxurious addition.
- Chocolate Drizzle: A simple drizzle of dark chocolate adds richness that contrasts well with the fruity flavors, making each bite even more indulgent.
- Almond Biscotti: Crunchy biscotti adds texture to the experience, making a delightful accompaniment with a cup of tea or coffee.
Mango Upside Cake Recipe FAQs
How can I tell if my mangoes are ripe?
Absolutely! Look for mangoes that are slightly soft to the touch and have a sweet fragrance. They should yield to gentle pressure when squeezed. Avoid those with dark spots or wrinkles, as these may indicate overripeness.
What is the best way to store leftover Mango Upside Cake?
I recommend wrapping any leftover cake in plastic wrap and keeping it at room temperature for up to 2 days. For longer freshness, store it in the fridge for up to 5 days in an airtight container. Make sure to reheat gently if you prefer it warm!
Can I freeze Mango Upside Cake? If so, how?
Yes, you can freeze this cake for up to 3 months! Be sure to wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge. Don’t forget to whip up some coconut cream to top it off!
I’m concerned about allergies. Can this cake be adjusted for dietary restrictions?
Very much so! To make a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan option, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use coconut oil instead of butter. This way, everyone can enjoy your delicious Mango Upside Cake!
Why is my upside-down cake sticking to the pan?
If your cake is sticking, it might be due to not greasing the pan properly or not letting it cool for long enough before inverting. Be sure to line the tin with parchment paper and allow the cake to sit for about 5 minutes after baking to help maintain that beautiful caramel topping during the flip!
Irresistible Mango Upside Cake with Coconut Cream Delight
Ingredients
Equipment
Method
- Prepare Baking Tin: Line an 8" baking tin with parchment paper and grease it well.
- Make the Topping: In a pot, combine softened butter and brown sugar. Heat until melted and pour into the prepared tin, arranging mango slices on top.
- Preheat Oven: Preheat your oven to 170°C (340°F).
- Cream Butter & Sugar: Beat unsalted butter and granulated sugar until light and fluffy.
- Incorporate Eggs: Add eggs one at a time, mixing well, and add vanilla extract.
- Add Mango Puree: Stir in the mango puree until well combined.
- Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt. Fold into the wet batter.
- Bake: Pour batter over topping and bake for 35-40 minutes.
- Cool: Let the cake sit for 5 minutes before inverting onto a serving plate.
- Whip Coconut Cream: Sweeten and whip coconut cream until creamy.
- Serve: Slice the cake and top with whipped coconut cream, garnishing with fresh mint if desired.