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Mango-Ginger Upside-Down Cake

  • 8servings
  • 45minutes
  • 330calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D, E
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) unsalted butter , softened, divided

  2. 1 cup packed brown sugar , divided

  3. 1 mango , peeled, sliced

  4. 1 egg

  5. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  6. 1 cup flour

  7. 2 tsp. ground ginger

  8. 1/2 tsp. baking soda

  9. 1/4 tsp. salt

  10. 1/2 cup thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. HEAT oven to 400ºF.

  2. COVER bottom of 9-inch round pan with parchment paper; spray with cooking spray. Mix 1/4 cup butter and 1/2 cup sugar with mixer until well blended; spread onto bottom of prepared pan. Arrange mangos in circular pattern over layer in pan.

  3. BEAT remaining butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and sour cream. Add flour, ginger, baking soda and salt; beat on low speed just until blended. Carefully spread over mangos.

  4. BAKE 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 5 min.; invert onto plate. Remove pan and parchment paper. Serve cake warm topped with COOL WHIP.

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