Growing up as a kid, I loved it when my Mom made Pineapple Upside Down cake. So when I saw this 7-up Upside down cake recipe, I knew I had to try it. However, when my Uncle gave us a crate of mangoes I figured it was fate saying to try out an alternate version of the recipe first.
- 2 mangoes, sliced*
- 1/4 butter
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 cup sugar
- 2 cups flour**
- 1/4 cup corn starch**
- 2 12 teaspoons baking powder
- 1/2 teaspoon salt
- 1 7-ounce bottle 7-Up
- 3 egg whites, stiffly whipped
- *To prepare the mangoes, you'll need to remove the sides, cutting along the seed. Then use a large spoon and gently carve the flesh out whole (like you would do with an avocado). After that, you can take the side of flesh and slice it into 3/8" slices.
- **The original recipe called 2-1/4 cups of cake flour but if, like me, you don't have it on hand you can use AP flour and corn starch. Just make sure you've sifted it together a couple of times.
Preheat oven to 350°.
Arrange mango slices along the bottom of a 9" cake pan.
Melt butter and brown sugar in a sauce pan until incorporated -- about 1-2 minutes.
Pour butter/sugar mixture over mangoes and set aside.
In a mixing bowl, cream butter and sugar until light an fluffy.
Sift together the remaining dry ingredients a couple of times.
Alternately stir in flour mixture and 7-up.
Fold in egg whites.
Pour over mangos and butter/sugar sauce.
Bake for about an hour, or until a wooden pick comes out clean.
Invert on a serving plate.