Tropical Pineapple Upside-Down Cake with Mango Glaze
Find the best Caribbean-inspired brunch dessert recipe for your next gathering with this easy-to-make Tropical Pineapple Upside Down Cake with Mango Glaze. It's a vegetarian delight that combines the sweet flavors of pineapple, mango, and buttery caramel for an irresistible indulgence.
Allergens
Gluten (in cake mix), Wheat, Sulfites (maraschino cherries)
Ingredients
- for Mango Glaze: 1. 1 cup confectioners' sugar 2. 1/4 cup mango nectar
Instructions
- Preheat oven to 350°F (180°C). Arrange pineapple slices in a single layer on the bottom of a greased and floured 13x9 inch baking pan, overlapping slightly if necessary. Tuck maraschino cherries between slices.
- Combine butter and brown sugar in a small bowl. Beat with an electric mixer until light and fluffy. Spread over pineapple slices.
- Prepare cake mix as directed on package, using water, eggs and 1/4 cup of the mango nectar instead of the called for water and oil or applesauce. Pour batter over butter mixture in pan.
- Bake for 40 to 50 minutes or until a wooden pick inserted near the center comes out clean. Cool on wire rack for 1 hour.
- Combine confectioners' sugar and remaining mango nectar in a small bowl, stirring until smooth. Drizzle over cooled cake.
Chef’s Insight
The natural sweetness of mango nectar in the glaze balances the richness of butter in the cake, making it an irresistible tropical treat.
Notes
To caramelize the pineapple slices, you can also use a small amount of light corn syrup instead of mango nectar.