Love pineapple upside-down cake? Then you have to try this banana version. We sprinkled on some coconut just for extra deliciousness.
What You Need
Original recipe yields 10 servings
1-1/2 cups all-purpose baking mix
1/2 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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
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Let's 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.
Since this indulgent cake makes 10 servings, it is the perfect dessert to serve at your next party.
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.
Substitute 1 large mango, peeled and sliced, for bananas.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* 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.