Triple Berry Mango Upside Cake Recipe
    Ingredients
    Instructions
    1. Heat oven to 350°F (325°F for dark or nonstick pan).
    2. Melt butter in 1-quart saucepan over medium heat.
    3. Add Truvia Blend (or sugar) and whipping cream and heat to boil, stirring non-stop.
    4. Boil for 30 seconds.
    5. Pour Truvia mixture into 13×9-inch rectangular pan.
    6. Top Truvia mixture with mango, strawberries, raspberries, and blueberries – covering the majority of the surface area – this will be the top of your cake!
    7. Prepare Pillsbury Moist Supreme Tropical Mango Premium Cake Mix as directed on the box with 1 cup water, 1/2 cup oil, and 3 whole eggs. (You can also use the Egg White Reicpe on the box, increasing the water to 1-1/4 cup, 1/2 cup oil, and 4 egg whites.)
    8. Pour Pillsbury Mango Premium Cake batter over fruits evenly.
    9. Bake 38 to 45 minutes, or until toothpick comes out clean when inserted in the middle of the cake.
    10. Once you remove from the oven, run a sharp knife around sides of pan to ensure cake doesn’t stick to the sides.
    11. Flip your cake pan upside down onto heatproof serving platter. (I use a large glass cutting board).
    12. Allow pan to rest for a minute or so over your serving platter to ensure all the Truvia and fruit mixture releases from the pan.
    13. Serve Triple Berry Mango Upside Down Cake warm or cool.
    14. If there are any leftovers, store it in the fridge, with a cover.
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