Tropical Upside Down Cake
By: Del Monte Foods
For an intriguing twist on a traditional pineapple upside-down cake, give this healthy cake recipe courtesy Del Monte Foods a try. Filled with healthy fruit, this is a dessert recipe you will make again and again.
Preparation Time20 min
Cooking Time25 min
Ingredients
- 12 tablespoon unsalted butter or butter substitute (1 1/2 sticks), room temperature
- 1 jar (20 0z.) Del Monte® SunFresh® Mango, drained and cubed
- 1 jar (20 0z.) Del Monte® SunFresh® Pineapple, drained
- 1 cup light brown sugar, packed
- 2 tablespoon dark rum
- 2 cup cake flour
- 2 teaspoon baking powder
- pinch of salt
- 1 cup granulated sugar, or sugar substitute
- 2 large eggs, or equivalent egg substitute (room temperature)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon vanilla extract
- 3/4 cup skim milk
- 1/3 cup pecans, toasted and coarsely chopped
- Low fat vanilla ice cream
Instructions
- Preheat oven to 350 degrees F. Generously butter a 13x9-inch baking pan.
- Heat 4 tablespoons butter in large skillet over medium heat. Add mango, pineapple, brown sugar and rum. Cook, stirring often, until sugar is melted and bubbling. Cool.
- Sift together flour, baking powder and salt; set aside. Beat remaining 8 tablespoons butter and granulated sugar in a large bowl with electric mixer at high speed until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, then ginger and vanilla. On low speed, add flour mixture in 3 additions alternately with 2 additions of milk. Beat until smooth, scraping down the sides with spatula.
- Arrange fruit in a single layer in the pan, and pour syrup over. Sprinkle with pecans. Spread batter evenly over fruit.
- Bake about 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes on wire rack. Invert and unmold onto serving platter. Serve warm or at room temperature with ice cream.