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Mango Upside Down Cake 2

Source of Recipe

Kathy


List of Ingredients

Mango Mixture
½ cup sugar
2 tbl. butter
2 tbl. pineapple juice
1 medium mango (peeled and sliced)

Cake Batter
3/4 cup butter
1/4 tsp. salt
½ cup sugar
1 egg
1 tsp. vanilla
1 ½ cup sifted flour
2 tsp. baking powder
½ cup milk




Recipe

Preheat oven to 325°F.
Mango mixture:
Melt sugar in a skillet over medium heat, allow to brown and stir constantly. Add butter and pineapple juice, cook until syrup forms.
Place the slices of mango in syrup and cook 3-5 minutes, or until lightly brown, turning occasionally.
Grease a baking pan or dish. Place mango in bottom of pan, pour syrup over; allow to cool, to form a semi-solid surface, then pour in cake batter.

Cake Batter:
Cream butter; add sugar, well beaten egg and vanilla.
Sift dry ingredients together and add alternately with the milk to first mixture.
Pour over mango. The batter will be rather thick and may be smoothed with a knife.
Bake for 45 minutes.
Loosen sides of cake; turn it out carefully, upside down.
Serve with whipped cream or hard sauce.