Caramelized Mango Upside Down Cake

Preheat oven to 350 F.

Put 2 tablespoons of butter into a 9×9-inch pan or a 10-inch round pan and put the pan into the oven while it preheats. Once butter is melted pull the pan from the oven. Set the pan aside.

To caramelize the mango:

Peel and then cut mango into bite size pieces.  Put 2 Tablespoons of brown sugar into a medium-sized non-stick frying pan over medium-high heat. When the sugar begins to melt, add the mango and pumpkin pie spice.  Cook until the fruit and juices are a dark caramel color, but the fruit is still firm.  Remove from heat and pour into the cake pan on top of the melted butter.  Sprinkle the 1/2 cup brown sugar evenly over fruit.

For the cake:

In a large bowl, cream the butter and sugar.  Add eggs and beat.  Mix in vanilla.

In a separate bowl, mix together the flour, baking powder and salt. Add the flour mixture into the butter mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.  Stir after each addition until blended.  Pour the mixture over top of the mango. 

Bake in the preheated oven for 40 to 45 minutes, or until an inserted toothpick comes out clean.  Let stand 10 minutes.  Loosen edges of the cake with a knife.  Invert cake onto plate.  Cool.  Serve with whipped cream.