Raspberry-Mango Upside-Down Cake

Raspberry-Mango Upside-Down Cake

Searching for a fresh and light-tasting dessert? Raspberries and mangoes mingle to make a surprise built-in fruit topping for this super moist almond-vanilla cake.

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

12

servings

1/2
cup butter or margarine
1/2
cup sugar
2
tablespoons whipping cream
1 1/2
cups fresh raspberries
1 1/2
cups (from 1-lb 4-oz jar) chopped mango (reserve 1/2 cup juice)
1/2
cup sliced or slivered almonds
1
box Betty Crocker® SuperMoist® French vanilla cake mix
1/2
cup water
1/3
cup vegetable oil
1
teaspoon almond extract
3
eggs
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 1-quart saucepan over medium heat, stirring occasionally. Stir in sugar and whipping cream. Heat to boiling, stirring constantly; boil 30 seconds. Pour into 13x9-inch rectangular pan. Top sugar mixture evenly with raspberries, mango and almonds.
  2. In large bowl, beat cake mix, reserved 1/2 cup mango juice, the water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over fruits and almonds.
  3. Bake 41 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute so topping can drizzle over cake. Cool at least 30 minutes. Serve warm or cool. Store covered in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
No fresh raspberries on hand? Use 2 cups frozen—just be sure to thaw and drain them first.
Scatter a few fresh raspberries over each serving for a burst of color.
Vanilla ice cream, mango sorbet or sweetened whipped cream all make yummy topping choices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 330mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 2g,
    • Sugars 28g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.