Pineapple & Champagne Mango Upside Down Cake

Updated On: Jan 29, 2024
Pineapple & Champagne Mango Upside Down Cake

The other day I was on Twitter, for anyone who knows me – shocker.  Ok, not so much.  Other than Facebook, Twitter is my other home.  Anyway, a fellow food blogger was looking for someone to make a Pineapple Upside down cake to go along with an article she’s writing.  So I figured, what the heck.  I’ve never made one, and the only upside down cakes I’ve ever had have been, well, not so great.  So I figured there had to be a way to kick it up and make it amazing and oh by the way – not use a can opener in the process.  The result – O-M-G!

Here’s my test of culinary greatness.  1) My husband can’t form complete words. 2) the kids eat seconds and thirds, and 3) I give away whatever is left quickly before the midnight cravings ensue and the whole thing is gone before it even has the thought of getting stale.  This cake met all 3 criteria hands down, feet down, everything down.  It is great!  Truly great.  Make it today, and tomorrow and the next day and don’t forget to give some to your neighbor.

Start by buttering your 8 inch square pan generously.  Like Paula Deen generous.  I use to butter wrapper to spread it around.

Remove the outside of the pineapple and then slice 4 rings, 1/2 inch thick, cut out the core in a circle.  This is easiest with a small round cookie cutter, or using a sharp knife is fine too.
Chop up the remaining pineapple into small dice to equal 1 cup.  Set aside.  Any remaining pineapple should be reserved for another use (I made a smoothie with mine).

In the bowl of your electric mixer, add 2 tablespoons of butter and 1/2 cup of brown sugar and mix until light and fluffy.  Spread it in the prepared baking pan as best you can.  The mixture will be a little stiff and hard to spread, but don’t fret as it will melt to a beautiful caramel.

Add your pineapple rings and then cut out a small circle of Champagne Mango to fit in the hole.

In a small bowl, mix the flour, salt, baking powder and baking soda with a whisk and set aside.

Back in the mixing bowl, add 1 stick of butter and 1 cup of white sugar and mix until light and fluffy, about 2-3 minutes.  Add the eggs one at a time, blending well after each addition.  Mix in the vanilla.  Next add the flour and sour cream alternating between the flour mixture and sour cream in 4 additions.

Add the reserved pineapple and mix to combine.

Spread evenly over the pineapple and mango slices.

Bake at 350 for 50-55 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and let cool for 30 minutes and invert onto a serving platter.  Cool slightly and serve warm or at room temperature.

Pineapple & Champagne Mango Upside Down Cake
{Printable Recipe}

10 tbsp unsalted butter, room temperature
1 medium pineapple, ripe, peeled and cut into 1/2 inch thick slices
1 small champagne mango, peeled
1/2 c light brown sugar, packed
1 1/2 c flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c sugar
2 eggs
1 1/2 tsp vanilla
1/4 c sour cream

1) Preheat oven to 350.  Butter an 8 inch square cake pan, line with parchment paper and butter.  Set aside.
2) Cut out a 1 1/2 inch to 2 inch circle from the cores of 4 of the pineapple slices.  Finely chop remaining pineapple to equal 1 cup and set aside.  Any remaining pineapple should be reserved for another use.
3) Cut the mango lengthwise in 1/2 inch thick slices and cut 1 1/2 to 2 inch circles to fit in the centers of the pineapple slices.  Set aside.
4) In the bowl of a mixer, cream 2 tablespoons of butter with the brown sugar until light and fluffy.  Spread evenly over the bottom of the prepared pan.  Place the 4 pineapple rings and mango rounds on top of the butter and brown sugar mixture.
5) In a medium bowl, stir the flour, baking soda and powder and salt with a whisk to combine.  Set aside.
6) In the mixing bowl again, add the remaining 8 tablespoons (1 stick) of butter and sugar and cream until light and fluffy.  Add the eggs one at a time beating well after each addition.  Add the vanilla and mix to incorporate.  Alternate between the flour and sour cream and mix until just combined.  Add the chopped pineapple and mix to incorporate – don’t overmix.
7) Spread the cake mixture over the pineapple slices evenly, making sure to fill any gaps.
8) Bake for 50-55 minutes, or until a cake tester comes out clean.  Cool on a rack for 30 minutes.  Run a knife around the edges of the pan to loosen and then invert on a serving plate, peeling off the parchment.  Serve warm or at room temperature.

Serves 8

*Recipe adapted from Martha Stewart’s Baking Handbook

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join the Conversation

  1. WeLoveChicken says:

    It looks delicious! I’m getting hungry… I wish I had a piece right now to eat!

  2. One of my childhood favorites, kicked up a whole bunch of notches! You’re my hero.

  3. megan @ whatmegansmaking says:

    your description totally sold me! I’m making this as soon as pineapple goes on sale.

  4. DessertForTwo says:

    What a great twist on a classic! Yum!

  5. France@beyondthepeel says:

    It looks divine. My husband would go gaga for this one!

  6. Wow…love the addition of the mango. Makes a standard into something really unique! Looks fantastic!

  7. Cookin' Canuck says:

    The mango really takes this dessert to another level. It looks great!

  8. Lauren at Keep It Sweet says:

    I love that this has mango in addition to the typical pineapple!

  9. Love pineapple and mango together. This upside down cake is a total win!

  10. Denton Den says:

    One word…YUM! (Looks like a fun new dessert! I’ll have to try it!)

  11. Mike Chavez says:

    There may just be a slight flaw in your written recipe. You say it serves 8? Like in 7 other people?

    I don’t think so! 🙂

  12. CookiePie says:

    Love love LOVE upside down cakes, and yours looks especially great! Love the square pan! Must try this. Thanks for sharing!

  13. Barbara | VinoLuciStyle says:

    A total favorite of mine; love the addition of the mango. I always make mine in a cast iron skillet; try it next time if you have one…it might be my imagination but I just think it does the best job of caramelizing the topping. YUM!

  14. claire gallam says:

    Holy moly, those ingredients together sound FABULOUS!!!!!

  15. Farmgirl Gourmet says:

    Thanks Ladies for your comments. Excellent words coming from 2 of the best bakers I know. 🙂

  16. Lindsey @ Gingerbread Bagels says:

    OH my word I want the whole cake right now. I LOVE the idea of using champagne mangoes. This looks sooooo good 🙂

  17. Miss @ Miss in the Kitchen says:

    This looks fantastic! I can’t wait to try it!

Made with in Vancouver, WA. All rights reserved.