Mango Upside Down Cake

10 ingredients
3 steps

Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp sugar
  • 1 None (14-oz) can mango slices, drained and juice reserved
  • 1 None (8-oz) package pound cake mix
  • 1 None medium egg
  • None None For the Sauce
  • None None Juice of half a lime
  • 2 tbsp sugar
  • 1 tbsp chopped pistachios to garnish
  • None None Creme fraiche or custard to serve (optional)

Directions

  1. 1
    Heat butter in large skillet; add sugar. Heat gently, stirring until dissolved. Add mango slices; cook for 2 mins, tossing, until softened. Grease and line an 8-inch cake pan with parchment. Preheat oven to 350°F. Arrange mango slices on the bottom of the prepared pan; set aside.
  2. 2
    Make pound cake according to package directions, using the egg. Spoon over mangoes; spread evenly using the back of a spoon. Bake for 20-25 mins until cake is golden and cooked through on the top. Loosen edges with knife; carefully turn cake onto a serving plate. Remove parchment.
  3. 3
    For the sauce: Heat mango and lime juices, sugar and 2 tbsp water in pan until sugar dissolves. Pour over cake; sprinkle with pistachios. Cut into wedges; transfer to plates. Serve with creme fraiche or warm custard, if desired.

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