Ingredients
- 12 Tbsp. unsalted butter (1-1/2 sticks), room temperature
- 1 jar (24 oz.) DEL MONTE® SunFresh® Mango, drained and cubed
- 1 jar (24 oz.) DEL MONTE® SunFresh® Pineapple, drained
- 1 cup packed light brown sugar
- 2 Tbsp. dark rum
- 2 cups cake flour
- 2 tsp. baking powder
- Pinch of salt
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 Tbsp. grated fresh ginger
- 1 tsp. vanilla extract
- 3/4 cup milk
- 1/3 cup coarsely chopped pecans, toasted
- Vanilla ice cream
Preperation
- Preheat oven to 350°F. Generously butter a 13x9-inch baking pan.
- Heat 4 tablespoons butter in large skillet over medium heat. Add mango, pineapple, brown sugar and rum. Cook, stirring often, until sugar is melted and bubbling. Cool.
- Sift together flour, baking powder and salt; set aside. Beat remaining 8 tablespoons butter and granulated sugar in a large bowl with electric mixer at high speed until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, then ginger and vanilla. On low speed, add flour mixture in 3 additions alternately with 2 additions of milk. Beat until smooth, scraping down the sides with spatula..
- Arrange fruit in a single layer in the pan, and pour syrup over. Sprinkle with pecans. Spread batter evenly over fruit.
- Bake about 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes on wire rack. Invert and unmold onto serving platter. Serve warm or at room temperature with ice cream.