You are here

Mango Upside Down Orange Cake

Healthycooking's picture
  Margarine 1 Tablespoon, melted
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Mango 2 Medium, peeled, thinly sliced to make 1 1/2 cups
  All purpose flour 1 Cup (16 tbs)
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Margarine 1⁄4 Cup (4 tbs), softened (Stick)
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Grated orange rind 2 Teaspoon
  Vanilla extract 1 Teaspoon
  Egg 1 Large
  Plain fat free yogurt 1⁄2 Cup (8 tbs)

Preheat oven to 350°.
Coat bottom of a 9-inch round cake pan with melted margarine.
Sprinkle brown sugar over margarine.
Arrange mango slices spokelike, working from center of pan to edge; set aside.
Combine flour, baking soda, and salt in a bowl; stir well.
Set aside.
Beat 1/4 cup margarine and 2/3 cup sugar at medium speed of an electric mixer until well-blended.
Add orange rind, vanilla, and egg; beat well.
Add flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture; beat well after each addition.
Pour batter over mango slices.
Bake at 350° for 30 minutes or until a wooden pick inserted in center of cake comes out clean.
Let cool in pan 5 minutes on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2202 Calories from Fat 563

% Daily Value*

Total Fat 63 g97.6%

Saturated Fat 12.1 g60.5%

Trans Fat 0 g

Cholesterol 213.7 mg71.2%

Sodium 1474.9 mg61.5%

Total Carbohydrates 392 g130.7%

Dietary Fiber 14.5 g58.1%

Sugars 280.9 g

Protein 29 g57.8%

Vitamin A 141.1% Vitamin C 283%

Calcium 39.3% Iron 44.7%

*Based on a 2000 Calorie diet

Mango Upside Down Orange Cake Recipe