February 18, 2013
Fruity and sweet, check out this beautiful mango upside down cake. This is a fun dessert to make with your little chefs too since it seems almost ordinary until you flip it out of the pan!
4 mangos, peeled, pitted and sliced; divided
1/4 cup butter (½ stick), melted
2/3 cup C&H Pure Cane Golden Brown Sugar, firmly packed
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 tsp Cinnamon
1/2 cup butter (1 stick), softened
2/3 cup C&H Pure Cane Granulated Sugar
2 eggs, large
1 teaspoon vanilla
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