Banana Coconut Up-Side-Down Cake - Kraft Recipes Top
Comida Kraft
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Banana Coconut Up-Side-Down Cake

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16 servings, 8 servings per cake

Put down the canned pineapple—we have a delish alternative. Yummy flaked coconut and banana slices form the top (or bottom?) of this unforgettable cake.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat cake mix, eggs, sour cream, oil and 1/2 cup water in large bowl with electric mixer on low speed just until cake mix is moistened, scraping side of bowl often. Beat on medium speed 2 minutes.
  • Melt 4 Tbsp. of the butter in each of 2 (9-inch) round cake pans; sprinkle each with 1/2 cup of the brown sugar. Arrange banana slices evenly over sugar; sprinkle evenly with coconut.
  • Pour batter evenly over ingredients in pans.
  • Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Immediately invert onto serving platters.

Special Equipment Needed

Size Wise

An occasional dessert can be a part of a balanced diet, but remember to keep tabs on portions.

How to Toast Coconut

Preheat oven to 350°F. Thinly spread coconut in shallow baking pan. Bake 7 to 12 minutes or until lightly browned, stirring occasionally.


  • 16 servings, 8 servings per cake

Nutritional Information

Serving Size 16 servings, 8 servings per cake
Calories 380
Total fat 18g
Saturated fat 8g
Cholesterol 65mg
Sodium 310mg
Carbohydrate 51g
Dietary fiber 2g
Sugars 38g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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