Pineapple Mango Upside Down Cake

If you’re looking for a pineapple upside-down cake recipe this Pineapple Mango Upside Down Cake is the perfect blend of island flavors. Pineapple rings are filled with mango slices and topped with a moist and flavorful cake batter. This beautiful cake is perfect for a brunch or elegant dinner party.

Why You’ll Love this Recipe

Sometimes you just need a taste of the islands and this simple Pineapple Upside Down cake recipe is so delicious! If you can’t find champagne mangos you can easily substitute with a regular mango with the same results. Alternatively, if you want to omit the mango all together, you can pop maraschino cherries in the center of the pineapple slices for a classic upside-down cakes recipe like grandma used to make.

Here’s my test of culinary greatness.  1) I can’t form complete words after taking a bite. 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.

Love this Pineapple Mango Upside Down Cake recipe? Try these cake recipes like Chocolate Port Wine Cake, or Caramelized Apple Spice Cake, and last but never least this Butternut Squash Olive Oil Cake with a fresh clementine glaze.

Ingredients You’ll Need

Just a handful of simple ingredients to achieve a super moist and flavorful pineapple upside down cake.

• Pineapple Slices – from one medium fresh pineapple that’s been peeled and cored
• Mango – ripe champagne mango (they are smaller with a yellowish skin)
• Brown Sugar – packed light brown sugar
• Flour – all purpose flour
• Baking Soda & Baking Powder – for leavening
• Salt – kosher salt is used in all recipes on Farmgirl Gourmet. If using table salt, cut the amount in half.
• Sugar – granulated white sugar
• Eggs – 2 eggs at room temperature
• Vanilla – vanilla extract or vanilla paste
• Sour Cream – keeps the cake moist 

Find the printable recipe card with exact measurements and step-by-step instructions below.

Substitutes & Variations

• Substitute:
  • regular mango for champagne mango
  • canned pineapple slices for fresh pineapple

Special Equipment Needed

• Square Cake Pan – 8 or 9-inch cake pan

How to Make Pineapple Upside Down Cake

This recipe may seem like a lot of steps, but it really does come together rather quickly.

1. Preheat oven to 350ºF.  Butter an 8 inch square cake pan, line with parchment paper and butter parchment. 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 stand mixer with the paddle attachment, 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. Pour batter mixture over the pineapple slices evenly, making sure to fill any gaps. Use a rubber spatula or a small offset spatula to spread batter over the fruit
8. Bake for 50-55 minutes in preheated oven until golden brown, or until a cake tester comes out clean. Let the cake cool on a rack for 30 minutes. Run knife around the edges of the pan to loosen and then invert on a serving plate or cake plate, peeling off the parchment.  Serve warm or at room temperature.

Tips for Storing Leftovers

• Storing – wrap cake in plastic wrap or store in an airtight container at room temperature for up to 3 days
• Freezing – wrap tightly in plastic wrap and freeze up to 3 months. Bring to room temperature before serving.

FAQs

More Recipes We Love

Here are a few other recipes we love from around Farmgirl Gourmet:

• Grilled Pineapple Black Bean Salsa
• 2-Ingredient Dole Whip
• Pumpkin Apple Cake
• Creamy Pineapple Sorbet
• Mango Orange Agua Fresca

Pineapple Mango Upside Down Cake

By: Heather Scholten

If you're looking for a pineapple upside-down cake recipe this Pineapple Mango Upside Down Cake is the perfect blend of island flavors. Pineapple rings are filled with mango slices and topped with a moist and flavorful cake batter. This beautiful cake is perfect for a brunch or elegant dinner party.

PRINT PIN IT SAVE SAVED!

number of srevingsYield 8 Servings

Ingredients

  

1x2x3x

• ▢ 10 tbsp unsalted butter - room temperature
• ▢ 1 medium pineapple - ripe, peeled and cut into 1/2 inch thick slices
• ▢ 1 small champagne mango - peeled and seeded
• ▢ ½ cup light brown sugar - packed
• ▢ 1 ½ cup flour
• ▢ ¼ tsp baking soda
• ▢ ½ tsp baking powder
• ▢ ½ tsp salt
• ▢ 1 cup sugar
• ▢ 2 eggs
• ▢ 1 ½ tsp vanilla
• ▢ ¼ cup sour cream

Get ingredients with

Instructions

 

• Preheat oven to 350ºF. Butter an 8 inch square cake pan, line with parchment paper and butter parchment. Set aside.
• 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.
• 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.
• 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.
• In a medium bowl, stir the flour, baking soda and powder and salt with a whisk to combine. Set aside.
• 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.
• Pour batter mixture over the pineapple slices evenly, making sure to fill any gaps.
• Bake for 50-55 minutes in preheated oven, or until a cake tester comes out clean. Let the cake cool on a rack for 30 minutes. Run knife around the edges of the pan to loosen and then invert on a serving plate or cake plate, peeling off the parchment. Serve warm or at room temperature.

Keyword brunch recipes, cake

Tried this recipe?Leave a Review!

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather…

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.

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