Mango Mojito Upside Down Cake Recipe

Mango Mojito Upside Down Cake!

Originally posted June 12, 2011. Updated 2/21/2021

If you are looking for an easy, summery cake for an event, look no further. This Mango Mojito Upside Down Cake is SURE to impress!

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.

Not kidding.

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.

One of the photos from the very first photo shoot for The Spirited Baker. Originally, every recipe was to have the associated drink with it, but I went in another direction.

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
Mint Leaves*
¼ cup Mango Pulp
Ice Cubes

Lemon-Lime Soda**

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.

... so I use a lemon-lime soda. If you’re a traditionalist, feel free to use soda water!

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5 from 2 votes

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. It got me on the preferred vendor’s list with Wolfgang Puck’s Minneapolis event catering, back in the day... as well as got me onto the reality show that shall not be named 🙂

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Dessert

Cuisine: American

Servings: 12 People

Calories: 580kcal

Author: Marie Porter

Equipment

10 inch round pan

Parchment Paper

Ingredients

Topping

• 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

Cake

• 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

Soak

• ¼ cup Butter
• 2 tablespoon Water
• ½ cup Fresh Mint Leaves crushed
• ½ cup Granulated Sugar
• ¼ cup Amber Rum

Glaze

• 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

Instructions

• 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.

Notes

* Mango pulp can be found in the international section of many grocery stores, or in Indian grocery stores.

Nutrition

Calories: 580kcal | Carbohydrates: 89g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 584mg | Potassium: 75mg | Fiber: 1g | Sugar: 71g | Vitamin A: 1065IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 3mg

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.

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