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Desserts

Banana Coconut Upside-Down Cake

Banana Coconut Upside-Down Cake recipe
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
Magazine Acquisition

what you need

1-1/2
cups  all-purpose baking mix
1/2
cup  granulated sugar
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
 egg
1/4
cup  water
1
tsp.  vanilla
3
Tbsp.  butter, melted
1/4
cup  firmly packed brown sugar
2
 ripe bananas, cut in half both lengthwise and crosswise
9
 maraschino cherry halves
1
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.
K:2005 v0:53923
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