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Mango Upside-Down Cake

Recipe photo courtesy of Bryan Gardner

Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste deepening as it bakes. Banana and rum add more tropical notes and help keep the cake moist, from first bite to last crumb. Martha made this recipe on episode 509 of Martha Bakes.

Source: Martha Stewart Living, March 2015
Total Time Prep Servings

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  • krmanx
    25 AUG, 2017
    Please revise this recipe to give diameter of a "small" saucepan. In our 4" pan, it took 14 minutes to make caramel and I suspect too much evaporated. Also, why is the sugar with the dry ingredients? Usually cake recipes recommend treating sugar as a liquid (blending it with the other liquids) when combining with dry ingredients.
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  • Thethymesavor
    1 APR, 2015
    Disappointment but will try again. Too much banana flavor, not enough tart mango. Be sure to use ripe mangos. I used an insulated 9" cake pan- will try non-insulated nxt time. Took 60 min to cook but still wasn't done. And yes, all ingredients were at rm temp so not sure what went wrong there. Perhaps the pineapple mango version in MS is better?
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