Put down the canned pineapple—we have a delish alternative. Yummy flaked coconut and banana slices form the top (or bottom?) of this unforgettable cake.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
3 egg s
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 banana s, peeled, cut into 1/4-inch-thick slices
1 cup BAKER'S ANGEL FLAKE Coconut, divided
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 8 servings per cake
* 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.