Step 1 – Prepare the Pan

• Preheat the oven to 350°F (175°C).
• Lightly grease a 9-inch round cake pan with butter or non-stick baking spray.

Step 2 – Make the Rum Caramel

• In a small saucepan over medium heat, melt the butter until it begins to develop a light golden color and a nutty aroma.
• Stir in the brown sugar and cook for about 2 minutes, stirring constantly, until smooth and bubbly.
• Remove from the heat and carefully stir in the dark rum.
• Pour the caramel evenly into the prepared cake pan.
• Arrange the mango slices in a slightly overlapping circular pattern, filling in any gaps with smaller pieces for full coverage.

Step 3 – Prepare the Cake Batter

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Set aside.
• In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
• Beat in the eggs one at a time, mixing well after each addition.
• Add the vanilla extract.
• Gradually add the flour mixture in three additions, alternating with the mango nectar and yogurt, beginning and ending with the dry ingredients.
• Mix only until no dry flour remains. Do not overmix.

Step 4 – Assemble

• Carefully spoon the batter over the mango slices.
• Using an offset spatula or rubber spatula, gently spread the batter evenly without disturbing the fruit.
• Lightly tap the cake pan on the counter two or three times to remove any trapped air bubbles.

Step 5 – Bake

• Bake for 40–45 minutes, or until:
• The top is golden brown
• The center springs back when lightly touched
• A toothpick inserted into the center comes out clean

Step 6 – Cool & Flip

• Allow the cake to cool in the pan for 10 minutes.
• Run a butter knife around the edge of the cake.
• Place a serving platter upside down over the cake pan.
• Using oven mitts, carefully invert the cake onto the serving platter.
• Allow the pan to rest for about one minute before lifting it off.