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Raspberry-Mango Upside-Down Cake

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  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 12
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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.
By Betty Crocker Kitchens
Updated Aug 11, 2011
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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™ Delights Super Moist™ French Vanilla Cake Mix
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon almond extract
  • 3 eggs

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    No fresh raspberries on hand? Use 2 cups frozen—just be sure to thaw and drain them first.
  • tip 2
    Scatter a few fresh raspberries over each serving for a burst of color.
  • tip 3
    Vanilla ice cream, mango sorbet or sweetened whipped cream all make yummy topping choices.

Nutrition

Nutrition Facts are not available for this recipe
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