Recipes and Cooking Upside-Down Mango Cake 4.0 (14) 1 Reviews For a tropical twist on pineapple upside-down cake try sliced mango. By Marcela Valladolid Marcela Valladolid Website Marcela Valladolid is a food expert who notably has spent over two decades working as a professional chef. A formally trained French pastry chef, Marcela first began her career working as a Food Editor for Bon Appétit magazine, and with the production of a food TV show called "Relatos con Sabor" with Discovery Channel. Eventually, Marcela began working for Food Network, hosting the TV show "Mexico Made Easy" before creating her own brand, Casa Marcela, with her sister, Carina Valladolid. She is the author of five books: Fresh Mexico, Mexico Made Easy, Casa Marcela, Fiestas: Tidbits, Margaritas & More, and Cocinando on Cook Street. Marcela continues to contribute to magazines such as Better Homes & Gardens, People, and Food and Wine magazines, among others. Learn about BHG's Editorial Process Published on March 16, 2017 Print Share Share Tweet Pin Email Hands On Time: 35 mins Total Time: 105 mins Servings: 12 Yield: 1 9inch cake Jump to Nutrition Facts Ingredients ½ cup packed light brown sugar 12 tablespoon (1 1/2 sticks) unsalted butter 2 large mangoes, cut into 1/2-inch slices (about 2 cups) ½ cup sweetened shredded coconut 2 ¼ cup all-purpose flour 4 teaspoon baking powder 1 teaspoon salt 1 ½ cup granulated sugar 3 whole eggs 1 teaspoon vanilla 1 ¼ cup whole milk Directions Place rack in middle of oven; preheat to 350°F. Butter a 9-inch springform pan; set aside. In a small saucepan combine brown sugar and 4 Tbsp. butter over medium heat. Stir constantly until sugar dissolves and syrup bubbles; boil until it turns light amber. Immediately remove from heat; carefully pour into prepared springform pan. Arrange mango slices on top, see below. Sprinkle with shredded coconut; set aside. In a medium bowl whisk together flour, baking powder, and salt; reserve. In a large mixing bowl beat remaining 8 Tbsp. butter and granulated sugar with an electric mixer on high speed for 6 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half the flour mixture; beat on low until just combined. Beat in milk, then remaining flour mixture until combined. Gently spoon batter over mango slices; spread evenly. Place springform pan on a baking sheet. Bake 1 hour or until golden brown and a tester inserted in center comes out clean. Cool the cake on a wire rack 10 minutes. Run a knife around inside edges of pan. Set a plate over cake; invert cake onto plate. Cool completely on plate; serve at room temperature. Print Nutrition Facts (per serving) 396 Calories 15g Fat 62g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 396 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 80mg 27% Sodium 399mg 17% Total Carbohydrate 62g 23% Total Sugars 43g Protein 5g Vitamin C 16.7mg 84% Calcium 146mg 11% Iron 1.7mg 9% Potassium 181mg 4% Folate, total 70.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.