"Easy and yummy. Bananas, brown sugar and pecans are baked under a banana cake mix. The pans are then inverted so the bananas end up on top!" — Dana
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1 (18.25 ounce) package
banana cake mix
This was delicious! After reading the reviews I did make a few changes. I didn't really want two 8" cakes so baked the recipe in a Bundt pan, sprayed with Baking Spray. I used a yellow cake mix that had pudding in the mix. I increased the amount of chopped pecans to a heaping 3/4 cup. Because of the Bundt pan's narrow bottom (top of cake)the butter/brown sugar mixture was fairly deep. I added 2-oz. bourbon and 2 of the bananas (mashed) to the batter. I sliced the remaining 2 bananas and layered them on the pecan mixture--it was a tight fit but I squeezed them in and only had 3 or 4 banana slices that sat on top of other bananas. I baked it until tester came out clean (I didn't push tester down into bananas)--about 55 minutes. I let the cake cool about 15 minutes then turned it out. Beautiful, aromatic, cake! The thicker pecan-butter mixture carmalized perfectly and completely covered the bananas...couldn't see them at all and if they turned dark, there was no way to tell. Tasted great!! I took a photo of the cake and meant to take another THREE days later when there was only one remaining piece, to show how well it lasted, but it got eaten before I had the chance! I liked the texture of the cake...because of the mashed bananas, it was denser than a typical yellow cake. I'll never fret about the extra, too ripe for me to eat, bananas again...thanks, Dana!
The top of my cake turned green.
Dana's "easy and yummy" description is right on the mark. I baked my cake in a 9x13" pan and it turned out great. My husband ate three pieces of this the night I served it to his parents. I took the leftovers to the office the next day and received many compliments and two recipe requests.
This cake was so moist and so easy! I did use walnuts instead of pecans but the flavor was very rich. This would fall under my catagory of comfort food. My family is not really into cakes but this one will be added to my file.
Had some bananas that I needed to do something with, saw this recipe and thought why not give it a try. After reading reviews this is what happened! I used a 13x9 glass baking dish. Sprayed dish with Crisco really good. Used 3/4 cup butter, 3/4 cup brown sugar. One cup of pecans. Could not find Banana cake mix, used basic yellow. Followed instructions. Used baking sheet with wax paper, placed on top of cake and flipped, came out of baking dish perfect, no sticking at all. Cake looked and tasted great! Thanks for the recipe, reading reviews is definately a plus!
This is a super moist recipe that is sinful delicious and so easy. It was wonderful and everyone at work thought so too. They are great sports at trying my new recipes.
I could not find a banana cake mix at my local grocer so I bought a white cake mix and added 2 tsp of banana extract. Yummy!
Wonderful cake. I mixed 2 oz dark rum into the batter before baking. Contrasted well with the sweetness.
This recipe is awesome! My family rated it a 10 out of 5 stars, hehe. Quick to prepare, nice presentation, and a great alternative to those that find pineapple to be too caustic for their tastes. The only change I made was that I couldn't find banana cake mix, so I used a buttery yellow cake mix and added 1 tsp. of artificial banana flavoring. Next time I will increase the amount of brown sugar and nuts on the bottom, just because we really liked that part the best, but really this recipe is great as-is!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Upside-Down Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 101
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