This tropical cake has a soft sponge and deliciously sticky caramel topping with a great twist on the traditional pineapple upside-down cake. A perfect hot pudding with pouring cream or tea time treat

INGREDIENTS

2 cups mango, diced small

½ cup light brown sugar

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 cup whipped cream (see recipe here)

Fresh mint, for garnish (optional)

1 cake mix (see recipe here)

PREPARATION

Preheat oven to 375 degrees if using the homemade recipe (if using store bought, follow package instructions). Prepare cupcake batter using box mix or homemade recipe provided. Once the batter is prepared, place cupcake liners in the cupcake pan and set aside. In a small sauce pan over low heat combine the brown sugar, butter, vanilla and mix until smooth. Add the diced mangos and stir to combine. Remove from heat and allow to cool for 5-10 minutes. Once cool, add a tablespoon of mango mixture to each cupcake liner. Using an ice cream scoop, evenly divide the batter into the liners (about ⅔ full) do not overfill. Bake for about 16-18 minutes (if using the scratch made recipe) or until a toothpick comes out clean when inserted. Set aside to cool completely. Top with whipped cream and mint sprig, if desired.