Mangoes give a new take on the traditional pineapple upside-down cake.
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1 (20-ounce) jar mango in extra light syrup, reserve syrup
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Extra Creamy Butter, melted
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons Land O Lakes® Extra Creamy Butter, softened
1/2 cup sugar
1 teaspoon freshly grated lemon zest
1 large Land O Lakes® Egg
2 tablespoons mango syrup from jar
1 teaspoon vanilla
*Substitute one fresh mango, peeled and cut into 1/4-inch slices.
**Substitute 2 tablespoons water.
Heat oven to 350°F. Spray 9-inch round pan with no-stick cooking spray; set aside.
Drain mango; reserve 2 tablespoons syrup. Cut mango into 1/4-inch slices.
Combine brown sugar and melted butter in bowl; mix well. Spread butter mixture onto bottom of prepared pan. Arrange mango slices in pan, covering entire surface; set aside.
Combine flour, baking powder and salt in bowl; mix well. Set aside.
Place 6 tablespoons butter, sugar and lemon zest into another bowl; beat at medium speed until creamy. Add egg, reserved mango syrup and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
Drop batter evenly over mango slices. Carefully spread batter over mangoes. Bake 25-30 minutes or until toothpick inserted into center comes out clean and cake springs back when lightly touched in center. Cool 5 minutes; run knife around edge of pan. Invert cake onto serving platter. Serve warm.
Add a special touch when flavor matters most. New Land O Lakes® Extra Creamy Butter helps you make creamy sauces, flaky pastries and buttery cakes and cookies.