Tis the season for fruity desserts — especially fruity cakes! Enter Mango upside down cake. Plus for all those warm weather gatherings, this version of upside down cake is in super-cute, tiny form! You bake these in a muffin tin — how cool is that?
Ok. Party confession here. I absolutely love, love a dessert tale that has smaller versions of my favorite dessert! I deplore having to cut my own slice of cake or pie. I know, I know. That’s waaa-waaa talk, but I’m just being real. Being honest. Being transparent. Because we’re talking about dessert! <3Psst! Don’t be worried about using a cake mix — with the extra ingredients you add into the mix, your cake will turn out gorgeous, smooth, super-moist and oh-so-rich! No one will know you had a cake mix in the ingredients!
Just make sure you don’t over-bake your cake — that is the number one mess-up home-bakers make. Not this time! I always take my cakes out of the oven BEFORE it looks completely done. It continues to “bake” a smidgen or two as it cools.
Did you notice this mango cake has a homemade syrup? Yes ma’am. It’s the perfect touch of sweetness to add to the tart mango and crunchy coconut layers!
Now, if you’re not a coconut fan, I will not be offended at all if you choose to leave that crunchy, sweet ingredient out. My husband despises coconut, so I leave it out when I’m baking just for him. But coconut fans? Mango and coconut go perfectly together!
Oh, and for the best cake possible, make sure you invest in a really good vanilla extract — like this vanilla extract. You’ll be glad you did! I truly wonder how much vanilla is actually in the cheaper brands because you can taste the difference!
If you’re brave enough, snd me YOUR images of your homemade mango upside down cakes! I would love to see how your cakes turned out! Always feel free to share your favorite recipe with our group of moms on Facebook!