Mango Strawberry Upside Down Cake

A new twist on an old favorite. This cake turned out amazing! I made two 9 inch rounds and have one slice left lol. I was craving pineapple upside down cake but had no pineapple. I was just not in the mood for a trip to the grocery store so i checked out my freezer for frozen fruits and this is what i came up with. The first cke was gone before it even had a chance to cool down lol and the second one i put in the frig and that was gobbled up shortly after. Its not the prettiest cake in the batch but it is certainly one of the tastiest.

Deneece's Mango Strawberry Upside Down Cake

1 box vanilla cake mix
	2 tablespoons butter melted
	1 1/2 t vanilla
	4 tablespoons coconut juice or coconut rum (i used rum)
	1/4 c plus 2 t pineapple juice
	1 c pineapple, coconut or mango yogurt (i used pineapple mango)
	1 egg
FOR FRUIT TOPPING
	1 16 oz bag frozen mango chunks (the kind with no juice)
	1 16 oz bag frozen strawberries (the kind with no juice)
	3/4 c light brown sugar
	5 tablespoons butter, melted

1
Prepare Fruit topping: Melt butter in small sauce pan

2
Add brown sugar and stir until dissolved

3
Pour into 2 9 in cake pans that have been lightly sprayed with non stick spray. Even out on bottom of pans

4
Arrange fruit in pans evenly. Both mangos and strawberries are put into pans while still frozen

5
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.)

6
Divide batter between two pans and spread gently and carefully over the fruit.

7
Bake in 350 degree preheated oven for about 40 minutes or until cake is set and knife inserted in center comes out batter free.

8
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

9
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.