{"id":4997,"date":"2012-08-13T10:32:05","date_gmt":"2012-08-13T17:32:05","guid":{"rendered":"http:\/\/iwashyoudry.com\/?p=4997"},"modified":"2020-10-06T11:15:27","modified_gmt":"2020-10-06T18:15:27","slug":"mango-upside-down-gingerbread-cake","status":"publish","type":"post","link":"https:\/\/iwashyoudry.com\/mango-upside-down-gingerbread-cake\/","title":{"rendered":"Mango Upside Down Gingerbread Cake"},"content":{"rendered":"

This Mango Upside Down Gingerbread Cake is a rich and sweet cake that’s topped with caramel topping and toasted coconut!<\/p>\n

Talk about an interesting combination.<\/p>\n

But trust me, it works. It works wonderfully.<\/p>\n

\"A<\/p>\n

You see, waaaay back in May when I attended Camp Blogaway, the National Mango Board introduced me to a Mango S’more. It was a gingerbread cookie with a roasted marshmallow. Then I topped mine with sweet mango slices toasted coconut, and drizzled it with caramel.<\/p>\n

\"A<\/a><\/p>\n

It was epic. Something about that sweet mango and gingerbread cookie really stuck with me.<\/p>\n

I wanted<\/del><\/em> needed more.<\/p>\n

So the Mango Upside Down Gingerbread Cake {with toasted coconut} was born.<\/p>\n

\"A<\/p>\n

This cake is super simple, with just a few basic ingredients.<\/p>\n

Box cake mix, oh how I love thee<\/em>.<\/p>\n

\"Mango<\/a><\/p>\n

Start off by cutting a ripe mango into cubes. {Need help? Click on the picture for an easy step by step tutorial!}<\/p>\n

\"Cubed<\/p>\n

Lay the mango on the bottom of an 8″ or 9″ round cake pan, then drizzle with caramel sauce. Cover the bottom of the pan with the caramel.<\/p>\n

\"A<\/p>\n

Top the mango caramel layer with a layer of toasted coconut. Then mix up the gingerbread cake according to the box instructions. Pour it right on top of the toasted coconut.<\/p>\n

Bake until a toothpick inserted in the center comes out clean.<\/p>\n

\"A<\/p>\n

Once it’s cooled slightly, but still warm, invert the cake onto your plate\/cake stand and carefully lift the pan up.<\/p>\n

\"An<\/p>\n

Drizzle a little more caramel and sprinkle on some more toasted coconut…<\/p>\n

\"A<\/p>\n

This cake is moist and sweet, with that lovely spice from the gingerbread. The toasted coconut adds a whole different dimension with a slightly nutty crunch. It’s a great combination of flavors that will surely please your taste palate.<\/p>\n

\"A<\/p>\n

For an easy dessert, this cake has it all.<\/p>\n

<\/div>
\n\t
\"A<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n<\/g><\/svg><\/span> Rate this Recipe<\/a>\n
<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span>
5<\/span> from 1 vote<\/div><\/div>\n\t\n\t\n<\/div>\n

Mango Upside Down Gingerbread Cake<\/h2>\n\n
<\/div>\n
Mango Upside Down Gingerbread Cake is a great combination of flavors that will surely please your taste palate.<\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>\n
Cuisine: <\/span>American<\/span><\/div>\n\n
Servings: <\/span>10<\/span><\/div>\n
Calories: <\/span>351<\/span> kcal<\/span><\/span><\/div>\n
Author: <\/span>Shawn<\/span><\/div>\n\n\n

Ingredients<\/h3>