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Desserts

Banana Coconut Up-Side-Down Cake

Banana Coconut Up-Side-Down Cake recipe
photo by:kraft
I did not have any sour cream, or plain yogurt to substitute for it so I just made the cake mix as directed on the box. The # of eggs was the same and the oil was just incr...read more
posted by
liermann
on 4/19/2014
time
prep:
15 min
total:
55 min
servings
total:
16 servings, 8 servings per cake
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What You Need

1
pkg.  (2-layer size) yellow cake mix
3
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  oil
1/2
cup  (1 stick) butter, divided
1
cup  firmly packed brown sugar, divided
6
 medium bananas, peeled, cut into 1/4-inch-thick slices
1
cup  BAKER'S ANGEL FLAKE Coconut, divided

Make It

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.

Kraft Kitchens Tips

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.
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