This is an alternative to Pineapple Upside-down Cake. It’s just as delicious but less sweet.

Pre-heat the oven to 350 degrees.
Spray a 9 inch springform pan with nonstick cooking spray.
Place 1/4 cup butter in springform pan and let it melt in the oven while pre-heating.

Add 2/3 cups light brown sugar to melted butter, mix well and spread to cover bottom of the pan. Sprinkle 1/2 cup sliced pecans over brown sugar.

Peel and slice 1 large ripe mango. Cut into small pieces and arrange over pecans in the pan.

In a stand mixer or using a large bowl and hand mixer, mix 1 1/3cups all-purpose flour, 1 cup granulated sugar, 1/3 cup shortening, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk and 1 egg.
Mix on low speed , scraping the sides with a rubber spatula.

Pour the batter evenly over the fruit and pecans. Bake at 350 degrees for 55 minutes.

Remove from oven and let the cake rest for 25 minutes before turning over the pan onto a serving platter. Once it is turned over release the springform sides and lift away from the cake . Carefully remove pan bottom. Let the cake cool before slicing.

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