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Pineapple-Mango Upside-Down Cake

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Martha Stewart
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dessert nut free vegetarian memorial day hawaiian

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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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