Pineapple-Mango Upside Down Cake

A few years ago, it all started when I was throwing up food as soon as I finished eating. After evaluating me, the doctor decides to send me for an Ultrasound for any esophagus problems but to everyone's surprise they find a lesion in my liver. The next step was to find out if that was benign or malignant growth. While Cancer in general is bad, Liver Cancer is supposed to be worse!After a few tests, the doctor had asked me to go for a biopsy-a procedure I dreaded!I can still remember to this day how every one around me including me were prepared for a 'potentially unfavorable test result'.I went through biopsy and it took a few days to know the result.That was the toughest time of all..The Waiting period.Thanks to God, I was not diagnosed with Cancer, they stated the tumor as a benign tumor!But then I felt, it was close!I was very young then doing my Masters and ready to start a new job!I am not quite sure how I would have taken if I had cancer but since then I don't take life for granted.That was a night mare for me and there was not a single day I did not cry during the 2 month ordeal!When I look back,it seems like a trivial thing but at the time, it felt overwhelming.

Having said that, true heroes are people like Armstrong or Barbara who actually fought Cancer.

I was planning on some other dish for this event, but the cake seemed apt as the pineapple rings remind me of the LIVESTRONG bands!

Adapted from Martha Stewart's Pineapple Mango upside down cake from Martha's Baking Handbook

I followed the recipe almost exactly except for using a different dimension pan

1 9 inch Spring foam pan or 8 X 8 square pan

10 tbsps unsalted butter
1 Medium Pineapple ,peeled and cut cross wise 1/4 inch thick
1 Ripe Mango, peeled
1/2 cup light brown sugar
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 cup granulated sugar
2 large eggs
1 tsp Vanilla extract
1/4 cup sour cream

Preheat the pan to 350 F.
Grease and line the baking pan with parchment paper.
Using a 3 inch cookie cutter, cut 3 rounds from the pineapple.Using half the size of the big cutter (about 1 1/2 inch cookie cutter), remove the centers of the cut out rounds.You could discard this or eat it:D You will get rings with holes in it.

Chop the remaining pineapple such that you have about a cup.Strain the chopped pineapple through a sieve to remove liquids from the fruit.

Slice the mangoes lengthwise, about 1/4 inch thick.Using the 1 1/2 inch thick cookie cutter, cut out 3 rounds from the mango slices.Chop the remaining mango to give about a cup of fruit.Place it in the sieve along with chopped pineapple.

Beat 2 tbsps of butter and brown sugar until fluffy.Spread the butter mixture in the bottom of the pan.


Sift the flour, baking soda, baking powder and salt.Put the pineapple rings on the four corners of the pan , if using a square pan.If using a round pan, place the rings such that they form a triangle.



Place a mango round in the center of the pineapple ring.

Beat the 8 tbsps(1 stick) of butter and sugar until light and fluffy.Add eggs one by one, combining after each addition.Beat in Vanilla and add the dry ingredients(flour mixture)alternating with Sour cream, beginning and ending with flour.

Transfer the chopped fruit from the sieve to the cake pan.Discard the juice.

Spread the fruit on top of the cut out fruit evenly such that there are no gaps.

Pour the prepared batter on top of the fruit evenly.

Bake it in the preheated oven for about 50 minutes or until a skewer comes out clean.


Invert onto a cake plate and serve it with a scoop of ice cream.

This goes to LIVESTRONG with A Taste of Yellow hosted by Barbara of Winos and Foodies.

For now,
Shri