Mango Upside-Down Cake

• 1 ripe large mango, peeled and cut into 1/4-inch slices
• 2 tablespoons lemon juice
• 2 tablespoons light butter or 2 tablespoons margarine
• 13 cup packed brown sugar (can use Splenda)
• 1 tablespoon water
• 1 13 cups all-purpose flour
• 23 cup granulated sugar (can use Splenda)
• 2 teaspoons baking powder
• 23 cup evaporated milk (can use light)
• 14 cup light butter or 14 cup margarine, cut into small pieces
• 1 large egg
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Place mango slices in small bowl.
2. Pour lemon juice over slices; toss lightly.
3. Let stand for 15 minutes.
4. Melt butter in 9-inch-round baking pan in oven; remove from oven.
5. Stir in brown sugar and water.
6. Arrange mango slices in circular pattern in pan.
7. Combine flour, granulated sugar and baking powder in medium mixer bowl.
8. Add evaporated milk,butter or margarine pieces, egg and vanilla extract.
9. Beat on low speed until combined.
10. Beat on medium speed for 1 minute.
11. Slowly pour or spoon batter over mango slices; spread evenly.
12. Bake for 30 to 35 minutes or until toothpick inserted near center comes out clean.
13. Cool on wire rack for 5 minutes.
14. To unmold, run a small knife around top of cake to loosen.
15. Place serving platter over pan; invert.
16. (If any mango slices stick to pan, carefully place on cake.)
17. Serve warm or at room temperature.

mango, lemon juice, light butter, brown sugar, water, flour, sugar, baking powder, milk, light butter, egg, vanilla

Taken from www.food.com/recipe/mango-upside-down-cake-413864 (may not work)