Desserts

Banana Coconut Upside-Down Cake

photo by:kraft

soooo delicious, i've made a slight change to in which i mixed the coconut and the banana mashed into the batter,also i laid a layer of sliced banana and brown sugar, the ...read more

posted by

a cook

on 11/24/2004

time

prep:

15 min

total:

1 hr 50 min

servings

total:

10 servings

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what you need

1-1/2

cups all-purpose baking mix

1/2

cup granulated sugar

cup BREAKSTONE'S or KNUDSEN Sour Cream

egg

1/4

cup water

tsp. vanilla

Tbsp. butter, melted

1/4

cup firmly packed brown sugar

ripe bananas, cut in half both lengthwise and crosswise

maraschino cherry halves

cup BAKER'S ANGEL FLAKE Coconut

Make It

PREHEAT oven to 350°F. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.

POUR butter into 9-inch round baking pan; sprinkle evenly with brown sugar. Arrange bananas and cherries in prepared pan; sprinkle evenly with coconut. Cover with prepared batter.

BAKE 30 min. or until toothpick inserted in center comes out clean. Run small knife around edge of pan to loosen cake; immediately invert onto serving plate. Cool completely.

Kraft Kitchens Tips

Size It Up

Since this indulgent cake makes 10 servings, it is the perfect dessert to serve at your next party.

To Double

Prepare batter as directed, doubling all ingredients. Pour half of the butter evenly into 2 (9-inch) round baking pans. Continue as directed, dividing remaining ingredients and batter evenly between 2 pans. Bake as directed.

Great Substitute

Substitute 1 large mango, peeled and sliced, for bananas.

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boobaby

posted:11/1/2007

Bananas turned brown/black but besides that it was good as a dessert and for a breakfast cake.

a cook

posted:5/14/2007

it was so good that my brothers assked for seconds!!

a cook

posted:6/21/2006

not bad, but I dont think I would make it again.

pbjl

posted:1/7/2006

This recipe is easy to make. The cake is moist and tasty. I've made it twice. For the first attempt, I added 2 mashed bananas to the batter. It was very good. For the second attempt, I added 2 Tsp Rum and toasted the coconut. It was even better. I served it with Cool Whip and toasted coconut. Delicious. Do try this recipe if you have too many ripe bananas and don't know what to do with them.

a cook

posted:11/24/2004

soooo delicious, i've made a slight change to in which i mixed the coconut and the banana mashed into the batter,also i laid a layer of sliced banana and brown sugar, the results were marvolous!