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Pineapple-Mango Upside-Down Cake

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Pineapple-Mango Upside-Down Cake

Ingredients

  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for pan
  • 1 medium ripe pineapple (about 3 1/2 pounds), peeled and cut crosswise into 1/4-inch-thick slices
  • 1 medium ripe mango (about 3/4 pound), peeled
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
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