Mango Mojito Upside Down Cake!
Originally posted June 12, 2011. Updated 2/21/2021
I don't know about you guys, but *I* could certainly use a break from thinking/blogging about our tornado ordeal!
Roofers start tomorrow, so how about a little normalcy on the blog?
Today, I have a treat for you - Mango Mojito Upside Down Cake!
Mango Mojito Upside Down Cake
If you are looking for an easy, summery cake to bring to a BBQ or event, look no further. This one is SURE to impress.
This recipe may look daunting at first glance, but it really is easier than it appears. It’s also my absolute favorite recipe in my cookbooks Evil Cake Overlord and The Spirited Baker, and possibly the best cake ever created.
It is too fabulous to have NOT included it in both books!
This is the cake that got us on the Wolfgang Puck's Minneapolis catering preferred vendors list for wedding cakes... when we were still making them!
A Note From The Future:
This post went up a couple of years before this cake got me onto MasterChef Season 4 (USA).
If you're interested in reading about that, HERE is the link to the search category of blog posts for it.
Marie’s Mango Mojito
While you’re waiting for your upside-down cake to bake, why not make a mango mojito? Here’s how I make mine:
½ Lime, sliced
1.5 oz Amber rum
¼ cup Mango Pulp
In a tall glass, muddle a few lime slices, Rum, and the mint leaves. If you have a few minutes, let it sit 5-10 minutes, and muddle it again.
Add mango pulp, stir to combine.
Fill glass with ice cubes and as many lime slices as you want. Top up with lemon-lime soda of your choice, and garnish with a sprig of mint and/or slice of lime. Enjoy!
* Amount of mint leaves is totally a matter of personal preference.
I know people who like as little as 3-4 mint leaves in their mojitos, while my husband and I love a really in-your-face amount of mint in ours - 10 large leaves or more.
** As I mentioned in my Marie’s Favourite Mojito recipe... I’m not a fan of soda water. (It tastes like baking soda to me!)
... so I use a lemon-lime soda. If you’re a traditionalist, feel free to use soda water!
Evil Cake Overlord
Interested in making wickedly delicious cakes? You'll LOVE my second cookbook, Evil Cake Overlord!
We've long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more!
Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy-to-follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it!
More Cake Recipes!
Looking for more ridiculously delicious cake recipes? As the "Evil Cake Overlord", I've got you covered! (Ps: Check out my instructions for making Marshmallow Fondant, as well!)
Bundt, Sheet, & Upside Down Cakes
Bananas Foster Upside Down Cake
Brandied Apple Upside Down Cake
Deep N Delicious Cake
French Martini Bundt Cake
French Martini Upside Down Cake
Pina Colada Bundt Cake
Strawberry Mango Marble Cake
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Mango Mojito Upside Down Cake
- ⅓ cup Butter melted
- 1 ½ teaspoon All-Purpose Flour
- ½ cup Brown Sugar
- 3 tablespoon Amber Rum
- 2 cans Mango Slices in Syrup Drained and thinly sliced
- 2 cups Cake Flour
- 1 ½ cups Granulated Sugar
- 4 teaspoon Baking Powder
- 1 teaspoon Salt
- 3 ½ oz Instant Vanilla Pudding Mix
- 4 Large Eggs
- ⅓ cup Amber Rum
- ⅔ cup Mango Pulp*
- ½ cup Butter melted
- ¼ cup Butter
- 2 tablespoon Water
- ½ cup Fresh Mint Leaves crushed
- ½ cup Granulated Sugar
- ¼ cup Amber Rum
- ¼ cup Amber Rum
- ½ cup Fresh Mint Leaves Crushed
- 2+ cups Confectioners / Icing / Powdered Sugar
- Green food coloring optional
- A few pretty springs of fresh mint for garnish optional
- Preheat oven to 325°F (160°C). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.
- Combine melted butter, flour, brown sugar, and rum in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange mango slices on top of this mixture, set aside.
- Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and rum beating until smooth. Carefully add mango pulp and melted butter to the mix, mixing on medium speed until smooth. Carefully pour into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.
- While cake is baking, combine butter, water, mint leaves, sugar, and rum in a small saucepan. Allow to heat to a simmer, then remove from heat and allow to cool. Once cool, strain – pressing trapped liquid out of the mint. Discard mint leaves, set syrup aside.
- With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan. Evenly pour the mint syrup over the entire cake. Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate. This cake is delicate, and should not be moved to a different plate after being turned out!
- While cake is cooling on serving plate, Heat ¼ cup amber rum. Add mint leaves, and let steep for 10 minutes. Strain, once again pressing trapped liquid out of the mint. Discard mint leaves. Mix as much icing sugar into the ¼ cup rum as it takes to make a very thick paste. Melt it in the microwave for a few seconds, then drizzle over the cake. If desired, stir a tiny drop of green food coloring into the frosting before drizzling – pale mint green drizzle looks pretty on this cake!
- Garnish with sprigs of fresh mint, if desired.
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.