Originally posted May 27, 2012

Mango Upside-Down 7-up Cake

Mango Upside-Down 7-up Cake by car2ngrl

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
  • CAKE
  • 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.
1 cake


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.

1-1/4 hours



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