Mango Upsidedown Cake

Mango Upsidedown Cake
Gluten, Soy & Dairy Free

cake:
2 cups "The Cravings Place" Baking mix (I believe Pamela's baking mix has virtually the same ingredients)
3 organic eggs, seperated
1 cup white sugar
1/2 cup coconut milk
3 tb light rum

mango topping:
3 mangoes, peeled, seeded and sliced into sections
2 tb light rum
2 tb white sugar

Preheat oven to 350F.

Prepare 10" springform pan with non-stick spray and granulated sugar to coat. Arrange mangoes on the bottom of the pan with 2 tb sugar and 2 tb light rum.

Separate eggs, whip whites until stiff. In a separate bowl, add The Craving's Place Baking Mix and white sugar.

Blend for 1 minute on medium speed add 1/4 cup coconut milk & mix for 1 minute on medium. Add remaining 1/4 cup milk with the egg yolks & rum, mix together on medium for 1 minute. Fold in stiff egg whites. Pour into prepared cake pan. Do not fill more than 1/2 full. Bake for 25 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen. Invert onto a cooling rack, and let cool completely.


Makes 1 10" cake.

Enjoy! :)
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