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Mango 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.

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 9-inch round pan with no-stick cooking spray; set aside.

  2. STEP 2

    Drain mango; reserve 2 tablespoons syrup. Cut mango into 1/4-inch slices.

  3. STEP 3

    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.

  4. STEP 4

    Combine flour, baking powder and salt in bowl; mix well. Set aside.

  5. STEP 5

    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.

  6. STEP 6

    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.

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