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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.

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( 164 Ratings)

164 Ratings

5 Stars 23%

4 Stars 27%

3 Stars 34%

2 Stars 13%

1 Stars

Member Reviews ( 3 )

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Prep Time 20 min
Total Time 1 hr 40 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 330mg; 330%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 2g 2% Sugars 28g 28% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 8%;
Calcium: 10%;
Iron: 6%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 6/17/2010 10:51:21 AM REPORT ABUSE icm said:

Rating:

The only thing I would change about this recipe is to lightly toast the almonds, either sliced or slivered. I echo the recommendation of a generous dollop of Cool Whip on top!

This reply was: Helpful Inspiring

Posted 5/6/2010 9:59:31 PM REPORT ABUSE MrsRuddy said:

Rating:

Not only is this dessert deliciously refreshing and light, it's also a pretty presentation! Sliced almonds instead of slivered add that little bit of crunch and keeps the fruit topping the star of this recipe. I will be serving this at family gatherings and other special occasions!

This reply was: Helpful Inspiring

Posted 4/11/2010 3:40:15 PM REPORT ABUSE HR Bev said:

Rating:

What a yummy dessert! I used frozen raspberries and the extra light syrup that came in the jar with the mango for its "juice," and it turned out wonderfully. I think the only thing I may do differently next time is omit the slivered almonds; I'm not too crazy about their texture, and the extract adds plenty of flavor on its own. Totally recommend a generous dollop of Cool Whip on top! Mmmm!!

This reply was: Helpful Inspiring