What’s better than fresh mango? Fresh mango atop a moist & delicious rum cake! Impress guests with this easy to make recipe that creates a stunning Mango Upside Down Cake dessert.
Living in South Florida certainly has its perks, besides the warm sunshine, blue sky and nearby ocean. I know you’re wondering what else could be better than that! How about plenty of tropical fruit! We have banana, key lime, orange and mango trees right in our backyard. And when summer draws near that lovely mango tree is full of deliciously sweet orange & yellow-colored fruit.
And lots of fruit means thinking up lots of recipes to use them in. I’ve made mango salsa which goes great atop chicken, fish, shrimp or pork, mango smoothies and cocktails like my husband’s famous Mango Colada but when I saw a picture of this delicious looking mango cake in Martha Stewart Living this month, I knew I just had to try making it. And it is not something people would expect to see which made it even more appealing.
The hardest part about making this cake was cooking up the sweet caramel sugar for the topping. After that, it was smooth sailing. I did adapt several things in the recipe, I used almond oil rather than safflower oil and slightly less mangoes than called for as I couldn’t fit any more on the top.
You’d never believe what the cake tasted like when I finally got to serve it. Does “tropical heaven” do it for you? It did for me, oh that is, after I swooned with delight over how unbelievably tasty it was! Tell me, have you ever had those rum cakes from the islands? Well you just might mistake this cake for one of those too-hard-to-resist Tortuga Rum Cakes! The cake turns out so moist and so tasty that I think I want to make one just to eat it all by itself!
I’m betting this same cake would be delicious if made with pineapple or bananas too (here’s the banana one – it came out yummy!). Well, I’ll save that for another day. Hope you get to give it a try. If you do, drop us a comment as we always love to hear from our readers.
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