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Mango-Macadamia Upside Down Cake

 Mango-Macadamia Upside Down Cake
“This is a new, tropical version of an old favorite,” writes Carole Resnick of Cleveland, Ohio. “It will bring a bit of summer into your kitchen any time of year.”
4 ServingsPrep: 25 min. Bake: 25 min.


  • 1 medium mango, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 3 tablespoons light brown sugar
  • 1 tablespoon butter, melted
  • 2 tablespoons macadamia nuts, chopped
  • 2 tablespoons butter, softened
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/4 cup 2% milk
  • Finely chopped crystallized ginger, optional


  • In a small bowl, combine mango and lemon juice. Line a 6-in. round
  • baking pan with parchment paper; coat with cooking spray. Combine
  • brown sugar and butter; spread evenly into prepared pan. Top with
  • mango mixture; sprinkle with nuts. Set aside.
  • In a small bowl, cream butter and sugar. Beat in egg. Combine the
  • flour, baking powder, ginger and salt; add to creamed mixture

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Mango-Macadamia Upside Down Cake (continued)

Directions (continued)

  • alternately with milk, beating well after each addition. Spoon
  • batter over nuts.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before inverting onto
  • a serving plate; remove parchment paper. Sprinkle with candied
  • ginger if desired. Serve warm. Yield: 4 servings.
Nutritional Facts: 1 slice (calculated without candied ginger) equals 329 calories, 14 g fat (7 g saturated fat), 77 mg cholesterol, 226 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.