Banana Upside-Down Cake59 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 1 hr 30 min
“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!” - by Dana
Original recipe yields 2 - 8 inch round pans
- 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.
- Prepare cake mix according to package instructions. Divide batter into the 2 pans.
- 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.
Amount Per Serving (12 total)
- 313 cal
- 11.2 g
- 53.3 g
Based on a 2,000 calorie diet
Reviews (59)Rate This Recipe
"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 that h..." See moread pudding in the mix. I increased the amount of chopped pecans to a heaping 3/4 cup. Because of the Bundt pan's narrow bottom (top of cake)the butter/brown sugar mixture was fairly deep. I added 2-oz. bourbon and 2 of the bananas (mashed) to the batter. I sliced the remaining 2 bananas and layered them on the pecan mixture--it was a tight fit but I squeezed them in and only had 3 or 4 banana slices that sat on top of other bananas. I baked it until tester came out clean (I didn't push tester down into bananas)--about 55 minutes. I let the cake cool about 15 minutes then turned it out. Beautiful, aromatic, cake! The thicker pecan-butter mixture carmalized perfectly and completely covered the bananas...couldn't see them at all and if they turned dark, there was no way to tell. Tasted great!! I took a photo of the cake and meant to take another THREE days later when there was only one remaining piece, to show how well it lasted, but it got eaten before I had the chance! I liked the texture of the cake...because of the mashed bananas, it was denser than a typical yellow cake. I'll never fret about the extra, too ripe for me to eat, bananas again...thanks, Dana! "
"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 the l..." See moreeftovers to the office the next day and received many compliments and two recipe requests."
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