Today I decided I wanted a dessert with fruit, specifically pineapple upside down cake, howver i had no pineapple. I did have a bag of frozen mango and a bad of frozen strawberries so i thought what the heck lets make a mango strawberry upside down cake. I used all my flour while baking cookies the last few days and havent gotten to the grocery store due to several trips to the ER over last two days so i thought a white cake mix would work, ummm no white cake mix, seems i have almost exhausted the cake mixes my daughter so lovingly bought on sale by using them to come up with other recipes lol. i did howver have a funfetti cake mix lol. (my sons addition) and i figured well its white cake with sprinkles so lets give it a shot. This cake was amazing. so delicious your taste buds go wild discovering the many flavors rolled up in it! I made two 9 in rounds and have 1/2 of one left. You definitely have to try this
Prepare Fruit topping: Melt butter in small sauce pan
Add brown sugar and stir until dissolved
Pour into 2 9 in cake pans that have been lightly sprayed with non stick spray. Even out on bottom of pans
Arrange fruit in pans evenly. Both mangos and strawberries are put into pans while still frozen
Prepare cake: Put all ingrediants in a large bowl and mix with electric mixer until well blended. (If mix is too thick to spread onto fruit add some more pineapple juice.
Divide batter between two pans and spread gently and carefully over the fruit.
Bake in 350 degree preheated oven for about 40 minutes or until cake is set and knife inserted in center comes out batter free.
Remove from oven and cool for 5 minutes or so. Then invert pans onto serving plates gently tapping or shaking to loosen cake onto plate. Remove pans
Can be served warm or cooled. We tried it warm and then again cool and each way had its own unique taste. The mango and strawberries when combined with the coconut and pineapple work together to tantalize your tastebuds. This one is a keeper and we will be making it often.