Mango Upside-Down Cake

Name: Mango Upside-Down Cake
Ingredients: 1 ripe large mango, peeled and cut into 1/4-inch slices; 2 tablespoons lemon juice; 2 tablespoons light butter or 2 tablespoons margarine; 13 cup packed brown sugar (can use Splenda); 1 tablespoon water; 1 13 cups all-purpose flour; 23 cup granulated sugar (can use Splenda); 2 teaspoons baking powder; 23 cup evaporated milk (can use light); 14 cup light butter or 14 cup margarine, cut into small pieces; 1 large egg; 1 teaspoon vanilla extract

12 ingredients

17 steps

Ingredients

1 ripe large mango, peeled and cut into 1/4-inch slices
2 tablespoons lemon juice
2 tablespoons light butter or 2 tablespoons margarine
13 cup packed brown sugar (can use Splenda)
1 tablespoon water
1 13 cups all-purpose flour
23 cup granulated sugar (can use Splenda)
2 teaspoons baking powder
23 cup evaporated milk (can use light)
14 cup light butter or 14 cup margarine, cut into small pieces
1 large egg
1 teaspoon vanilla extract

Directions

1

Preheat oven to 350 degrees F. Place mango slices in small bowl.
2

Pour lemon juice over slices; toss lightly.
3

Let stand for 15 minutes.
4

Melt butter in 9-inch-round baking pan in oven; remove from oven.
5

Stir in brown sugar and water.
6

Arrange mango slices in circular pattern in pan.
7

Combine flour, granulated sugar and baking powder in medium mixer bowl.
8

Add evaporated milk,butter or margarine pieces, egg and vanilla extract.
9

Beat on low speed until combined.
10

Beat on medium speed for 1 minute.
11

Slowly pour or spoon batter over mango slices; spread evenly.
12

Bake for 30 to 35 minutes or until toothpick inserted near center comes out clean.
13

Cool on wire rack for 5 minutes.
14

To unmold, run a small knife around top of cake to loosen.
15

Place serving platter over pan; invert.
16

(If any mango slices stick to pan, carefully place on cake.)
17

Serve warm or at room temperature.