What's better than fresh mango? Fresh mango atop a moist & delicious rum cake! Impress guests with this easy & beautiful Mango Upside Down Cake recipe.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Linda Warren


  • 1-1/2 cups sugar
  • 2 Tablespoons water
  • 2 large mangoes, enough to cover bottom of pan tightly

Cake batter

  • 1 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon coarse sea salt
  • 1/3 cup buttermilk
  • 1/2 cup almond oil
  • 2 Tablespoons dark rum (I used Myers Dark Rum)
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 ripe banana mashed (about 1/3 cup)


  1. Preheat oven to 350 degrees.
  2. In a small saucepan, heat 1/2 cup sugar with water, over high heat, stirring constantly until sugar dissolves, about 3-5 minutes.
  3. Allow the mixture to come to a boil and let cook without stirring until it turns a dark amber color. As it cooks, swirl the pan occasionally and, using a pastry brush dipped in water, wipe down the crystals of sugar that appear on the side.
  4. Pour into the bottom of a 9" cake pan, tilting to cover bottom evenly. Be careful because the pan gets very hot from the sugar mixture.
  5. Peel mangoes and cut down both sides of pit. Cut each of these sides into slices. Place slices on top of sugar mixture carefully, packing them in tightly.
  6. In a large bowl, mix flour, baking soda, salt and remaining 1 cup of sugar. Set aside.
  7. In a small bowl, add remaining wet ingredients including banana. Mix well and add to dry ingredients until combined.
  8. Pour batter on top of mangoes.
  9. Bake for 45 minutes. Remove from oven and place on wire rack to cool for 15 minutes.
  10. Loosen cake from edges of pan. Place plate over cake and invert. Slowly lift cake pan from cake, using knife to loosen any edges that are still stuck. Let cool completely.