Comida Kraft
Recipe Box

Banana Coconut Upside-Down Cake

Banana Coconut Upside-Down Cake is rated 3.142857142857143 out of 5 by 7.
Prep Time
15
min.
Total Time
1
hr.
50
min.
Servings

10 servings

Love pineapple upside-down cake? Then you have to try this banana version. We sprinkled on some coconut just for extra deliciousness.

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What You Need

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Make It

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  • 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.

Size Wise

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.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 300
Total fat 15g
Saturated fat 9g
Cholesterol 50mg
Sodium 280mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 6 %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.

Ratings & Reviews

Rated 4 out of 5 by from This recipe is easy to make. 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.
Date published: 2006-01-07
Rated 4 out of 5 by from Bananas turned brown/black but besides that it was good as a dessert and for a breakfast cake. Bananas turned brown/black but besides that it was good as a dessert and for a breakfast cake.
Date published: 2007-11-01
Rated 4 out of 5 by from it was so good that my brothers assked for seconds! it was so good that my brothers assked for seconds!!
Date published: 2007-05-15
Rated 3 out of 5 by from not bad, but I dont think I would make it again. not bad, but I dont think I would make it again.
Date published: 2006-06-21
  • 2016-08-28T10:10CST
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