Mango Upside Down Gingerbread Cake

This Mango Upside Down Gingerbread Cake is a rich and sweet cake that’s topped with caramel topping and toasted coconut!

Talk about an interesting combination.

But trust me, it works. It works wonderfully.

You see, waaaay back in May when I attended Camp Blogaway, the National Mango Board introduced me to a Mango S’more. It was a gingerbread cookie with a roasted marshmallow. Then I topped mine with sweet mango slices toasted coconut, and drizzled it with caramel.

It was epic. Something about that sweet mango and gingerbread cookie really stuck with me.

I wanted needed more.

So the Mango Upside Down Gingerbread Cake {with toasted coconut} was born.

This cake is super simple, with just a few basic ingredients.

Box cake mix, oh how I love thee.

Start off by cutting a ripe mango into cubes. {Need help? Click on the picture for an easy step by step tutorial!}

Lay the mango on the bottom of an 8″ or 9″ round cake pan, then drizzle with caramel sauce. Cover the bottom of the pan with the caramel.

Top the mango caramel layer with a layer of toasted coconut. Then mix up the gingerbread cake according to the box instructions. Pour it right on top of the toasted coconut.

Bake until a toothpick inserted in the center comes out clean.

Once it’s cooled slightly, but still warm, invert the cake onto your plate/cake stand and carefully lift the pan up.

Drizzle a little more caramel and sprinkle on some more toasted coconut…

This cake is moist and sweet, with that lovely spice from the gingerbread. The toasted coconut adds a whole different dimension with a slightly nutty crunch. It’s a great combination of flavors that will surely please your taste palate.

For an easy dessert, this cake has it all.

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Mango Upside Down Gingerbread Cake

Mango Upside Down Gingerbread Cake is a great combination of flavors that will surely please your taste palate.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 351 kcal
Author: Shawn


  • 1 Gingerbread Cake Mix , {including ingredients required: egg & water}
  • 2 cups toasted coconut
  • 1 large mango, cubed (about 1 1/2 cups)
  • Caramel Topping Sauce, found near ice cream toppings


  • Preheat oven to 350 degrees F.
  • Place cubed mango on the bottom of an 8" or 9" round cake pan, and evenly cover bottom.
  • Drizzle with Caramel Topping Sauce till the bottom of pan is coated.
  • Use 1 1/2 cups of toasted coconut to cover the mango and caramel layer.
  • Prepare Gingerbread Cake mix in a separate bowl and pour over the coconut in the cake pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
  • Let cool slightly before inverting onto cake stand or plate.
  • Drizzle with more caramel sauce and sprinkle the remaining coconut on top of that.


Calories: 351kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Sodium: 346mg | Potassium: 303mg | Fiber: 4g | Sugar: 28g | Vitamin A: 224IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 3mg
Keywords: cake, caramel, Coconut, Gingerbread, mango
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

disclosure: The National Mango Board provided me with sweet Mangos, but I was not monetarily compensated for this post. All thoughts and opinions are my own. 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
18 Responses
  1. Rachel - A Southern Fairytale

    OH friend! LOVE LOVE LOVE this! Love this so much that I featured it in today’s linky! xoxo

  2. Diabetic Snacker Reviews

    Looks yummy. I do love gingerbread cococnut & marshmallows caramel so this would be fun.
    I haven’t tried mangoes yet. I’m wondering if they taste like sweet potatoes or not.

  3. Hayley @ The Domestic Rebel

    OMG. I want this righteous cake RIGHT NOW! I live & die for toasted coconut and caramel, and paired with the mango and gingerbread, it sounds incredible.

    1. Shawn

      Haha, I am gathering from everyone else’s comments that they are not too sure…but yes, it really does taste good! Thanks Stephanie! 🙂

  4. Amie

    My first thought when I saw your title was “That’s an interesting combination”, and then of course you echoed my thoughts. I’m not a big fan of gingerbread or mango…but your pictures sure make it look good. Mango is kind of an acquired taste, yes? Carmel and coconut likely make it all much better and sweeter. Nice job on this!

    1. Shawn

      Thanks Amie, yeah, it might now have the most beautiful title, but it sure tastes wonderful! 🙂 I think Mango tastes great, but I could see it being an acquired taste… you could substitute the Mango for some other sweet fruit, and if you don’t like gingerbread, try a different cake flavor! Like a chocolate cake with cherries…mmm!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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