Banana Upside-Down Cake

Banana Upside-Down Cake

60

"Easy and yummy. Bananas, brown sugar and pecans are baked under a banana cake mix. The pans are then inverted so the bananas end up on top!"

Ingredients

1 h 30 m servings 313 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
  2. Prepare cake mix according to package instructions. Divide batter into the 2 pans.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

60
  1. 82 Ratings

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This was delicious! After reading the reviews I did make a few changes. I didn't really want two 8" cakes so baked the recipe in a Bundt pan, sprayed with Baking Spray. I used a yellow cake mix ...

Dana's "easy and yummy" description is right on the mark. I baked my cake in a 9x13" pan and it turned out great. My husband ate three pieces of this the night I served it to his parents. I took...

This cake was so moist and so easy! I did use walnuts instead of pecans but the flavor was very rich. This would fall under my catagory of comfort food. My family is not really into cakes but th...