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Mango Upside Down Cake

Mango Upside Down Cake: Moist and flavorful cake loaded with sweet mango and crunchy pecans. Try this recipe now and indulge in a tropical twist on a classic dessert!

Sweet and savory, this Mango Upside Down Cake is a twist on the classic pineapple upside-down cake, featuring juicy mango pieces and crunchy pecans on top of a moist and flavorful cake, perfect for a summer gathering or a delightful afternoon treat.

Ready Time

1 hrs 25 mins


8 servings


  • 1 cup unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup whole milk, at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 ripe mango, diced (about 1 1/2 cups)
  • 1/4 cup brown sugar, for the topping
  • 1/4 cup chopped pecans, for the topping


Preheat your oven to 350°F (180°C). Grease a 10-inch tube pan or Bundt pan and set it aside.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add the brown sugar and mix until well combined. In a separate bowl, whisk together the milk, eggs, and vanilla extract.

Add this mixture to the butter mixture and mix until smooth.

In another bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Add this dry mixture to the wet mixture and mix until just combined.

Gently fold in the diced mango until it’s evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top. To make the topping, mix together the brown sugar and chopped pecans in a small bowl.

Sprinkle this mixture evenly over the top of the cake.

Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool in the pan for 10 minutes.

Transfer the cake to a wire rack to cool completely.

Let it cool completely before slicing and serving.


Important to use room temperature butter and milk for a tender crumb.

Don’t overmix the batter, as it can lead to a dense cake.

Make sure to not overbake, as the cake can dry out quickly.

Let the cake cool completely to ensure it sets properly and the flavors meld together.

If using a Bundt pan, make sure to grease it thoroughly to prevent the cake from sticking.

You can adjust the amount of spices to your liking, or omit them altogether if you prefer.

Fresh mango is ideal, but you can use canned or frozen mango if it’s not in season.

Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrional Value

  • Energy: 422 kcal
  • Protein: 4g
  • Fat: 24g
  • Saturated Fat: 14g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Sugar: 34g
  • Sodium: 250mg
  • Cholesterol: 60mg
Mango Upside Down Cake
Mango Upside Down Cake

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