• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mango-Nut Upside-Down Orange Cake

  • Recipe Submitted by on

Category: Desserts, Cakes

 Ingredients List

  • 1 tb Nonfat Margarine; Melted
  • 1/4 c Firmly Packed Brown Sugar
  • 1 1/2 c Mangos; Thinly Sliced
  • 1 c All-Purpose Flour
  • 3/4 ts Baking Soda
  • 1/8 ts Salt
  • 1/4 c Stick Margarine; *Note
  • 2/3 c Granulated Sugar
  • 1 ts Vanilla Extract
  • 1/4 c Egg Beaters® 99% Egg
  • -Substitute; Plus
  • 1/8 c Egg Beaters® 99% Egg
  • -Substitute; Or Equiv To
  • -1 Lg Egg
  • 1/2 c Nonfat Plain Yogurt
  • 1 tb Pecans; Chopped, **Note

 Directions

*NOTE:Original recipe used stick margarine. I used Promise Fatfree
margarine for this. And for the 1/4 C I used a low fat margarine but not
Promise.

**NOTE: I added 1 T pecans which were not in the original recipe.

Preheat oven to 350 deg F.

Coat the bottom of a 9 inch round cake pan with melted margarine. Sprinkle
brown sugar over margarine. Arrange mango slices spokelike over brown
sugar, working from center of pan to edge; set aside.

Combine flour, baking soda, and salt in a bowl; stir well. Set aside. Beat
1/4 cup margarine and granulated sugar at medium speed of a mixer until
well-blended. Add orange rind, vanilla, and egg; beat well. Add flour
mixture to creamed mixture alternately with yogurt, beginning and ending
with flour mixture; beat well after each addition. Pour batter over mango
slices.

Bake at 350 deg F for 30 minutes or until a wooden pick inserted in center
of cake comes out clean. Let cake cool in pan 5 minutes on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula. In vert onto
a cake plate, and cut into wedges. Serve cake warm.

Makes 8 servings.

This is absolutely fabulous!!

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