Mango Upside Down Cake
Almost any fruit can be used for an upside down cake, but mangos add tropical flair. Arranging the fruit in a shaped pan means no decorating is required to make this festive cake.
12 servings.
Step 1: Prepare Topping
Preheat oven to 350°F. Spray pineapple pan with vegetable pan spray; add butter and brown sugar. Place pan in oven 5 minutes or until butter is melted, stirring once. Remove pan from oven to cooling rack; cool 2-3 minutes.
Step 2: Arrange Fruit
Slice one mango lengthwise into thin, fan-shaped strips. Cut remaining mango into 3/4-inch pieces. Arrange fan-shaped mango slices over sugar mixture in crown (leaf) portion of pineapple pan. Arrange remaining mango pieces in base portion of pan. Set pan aside.
Step 3: Bake Cake
Prepare cake mix according to package directions, adding rum extract, if desired. Carefully pour batter over fruit in prepared pan; spread mixture evenly. Bake 40-45 minutes or until toothpick inserted in center is clean when removed. Cool cake in pan on cooling rack 5 minutes. Gently loosen edge of cake around pan; turn cake out onto serving platter. Some topping may remain in pan; spoon topping evenly over warm cake. Best when served warm.
