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Pineapple-Mango Upside-Down Cake

This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."

  • Yield: Makes one 8-inch cake
Pineapple-Mango Upside-Down Cake

Source: The Martha Stewart Show, May 2009

Ingredients

  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for pan
  • 1 medium ripe pineapple (about 3 1/2 pounds), peeled and cut crosswise into 1/4-inch-thick slices
  • 1 medium ripe mango (about 3/4 pound), peeled
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream

Directions

  1. Preheat oven to 350 degrees. Butter an 8-by-8-inch cake pan, line it with parchment paper, and butter parchment. Using a 3-inch cookie cutter, cut out rounds from centers of four of the pineapple slices. Using a 1 1/2-inch cookie cutter, cut out the centers of each of the four rounds, and discard; set rings aside. Finely chop enough of the remaining pineapple to yield 1 cup (reserve remainder for another use). Place chopped fruit in a fine sieve set over a bowl to drain.

  2. Cut the mango lengthwise into 1/4-inch-thick slices. Using the 1 1/2-inch cookie cutter, cut out four rounds from mango slices; set aside. Finely chop enough of the remaining mango to yield 1/2 cup; add to the pineapple in the sieve.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with the brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in the bottom of the prepared pan; set aside.

  4. In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place a reserved pineapple ring in each corner of the prepared pan. Place a reserved mango round in the center of each ring.

  5. In the bowl of an electric mixer fitted with the paddle attachment, beat remaining stick of butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on lowest speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour.

  6. Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. Using the offset spatula, spread batter evenly over fruit.

  7. Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool 30 minutes. Invert onto a cake plate; peel off the parchment paper. Serve cake slightly warm or at room temperature.

Reviews (8)

  • Jill Ish 21 Jan, 2013

    I like this recipe a lot as I usually have all of the ingredients in my house without having to buy anything special. It has been well received by all who have eaten it.

    Two modifications I made:
    (1) I needed 1/8 - 1/4 cup of extra sour cream
    (2) I doubled the amount of the brown sugar and butter "topping" that goes next to the pineapple layer.

  • Stargazer_m85 6 Aug, 2010

    Make sure your fruit isn't too wet, or else it won't brown nicely, and I think because this has fruit on the bottom it should be cooked until a dark golden brown because the fruit is the showcase here. Mine didn't turn our as brown and perfect as the pic. So make sure your fruit is blotted dry and for aesthetic reasons, cook it till it is a little darker than you think it needs to be.

  • Stargazer_m85 6 Aug, 2010

    This batter alone is very delicious, I think it needs at least a 1/2 cup of sour cream though, 1/4 C doesn't really do anything. I usually use 1/2 to a full cup of sour cream in any cake I make. I actually put half of the fruit mixture in the batter. I'm thinking next time I'll just put all the fruit in the batter and only decorate with fruit on the bottom of the pan. Also to this recipe I will add a couple tbs. of fresh citrus juice to brighten the flavors. Very delicious.

  • Anipa 26 Jul, 2010

    This is the most delicius cake I ever made, I made this cake for my family and was special recepie. Thank a lot

  • csventimilla 15 Jun, 2010

    Thinking of substituting the mango for peaches. Does anybody know if this could be possible?

  • SoCaliMom 22 Feb, 2010

    I made this cake for my husband's birthday and it was a big hit! Since it's wintertime, which isn't the best season for mangoes, I used frozen mango halves from Trader Joe's and they worked really well. They were easier to chop too, since they were frozen. I had the same issue with fresh pineapple, so I used canned pineapple slices. I used about 5 slices for the chopped pineapple. (The can had 10 slices.) Thank you for sharing this recipe!

  • ivanova 29 May, 2009

    I have made it twice since I watched the show and it tastes just good

  • cimwwjd 22 May, 2009

    I watched this on her show and it looked delicious. If anyone makes it please let us know how it tasted.

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