Reviewed: Sep. 9, 2012

This was fantastic! Used canola oil instead of butter in my yellow cake mix, and added a tsp of coconut extract and a cup of shredded coconut to the batter. Also sprinkled coconut in the pan before putting the banana slices in. This was soooo moist and delicious!

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3 users found this review helpful

Reviewer:

Kalyana

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Feb. 1, 2012

This is deeelicious! I couldn't find banana cake mix so I used a yellow mix and added a mashed banana to it. I love butter/sugar/pecan topping so I decided to double it, but it made it a little too sweet, so next time I'll only do 1 1/2 x's the butter/sugar but double the nuts. Lastly, I wanted one big cake so I just used a 9x13 pan and baked it for 40 minutes. Turned out onto a platter as soon as it came out and there was no sticking and it looked very pretty. I ate a piece warm and the bananas just melt in your mouth. So good!

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4 users found this review helpful

Reviewer:

MAG'S MOM

Cooking Level: Expert

Reviewed: Aug. 7, 2011

Ten stars !!! I changed the recipe just a bit. Here is what I did: Yellow cake with pudding in the mix (it is all I had) 1 stick of butter/margarine; 3/4 cup brown sugar; no pecans. Melted the butter and mixed in the brown sugar. Used a bundt pan and poured the butter/brown sugar mixture in the bottom of the bundt pan after lightly greasing. Sliced four bananas and placed them on top of the butter/brown sugar mixture. Mixed the cake mix according to package directions and poured over bananas. It took 40 minutes at 350 for mine to be done. Let it cool for about 15 minutes in the pan and then inverted onto a cake plate. Very pretty and looks scrumptious.

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8 users found this review helpful

Reviewer:

PJJAMAS

Cooking Level: Expert

Living In: Springfield, Illinois, USA

Reviewed: Jul. 19, 2011

Sooo good! My kids liked it better than pineapple upside down cake. Kept it in the fridge and thought it was even better a day later.

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3 users found this review helpful

Reviewer:

peteacherusa

Reviewed: Jul. 3, 2011

Yum! Best Dessert Ever! We also used a yellow cake mix with 2-1/2 mashed bananas and then made as directed but put it all in a 9x13 cake pan. We're thinking about making it as a layered cake next time in a bundt pan!

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3 users found this review helpful

Reviewer:

Ilvmy (retired) 19d

Reviewed: Jun. 29, 2011

This was fantastic!!! I didn't have banana cake mix, so I used moist yellow cake mix instead. I mashed a banana with spiced rum and added it to the mix. I also doubled the topping mix and divided it all into cupcake pans. Absolutely amazing!!!!

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3 users found this review helpful

Reviewer:

Princesse2

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Reviewed: Jun. 26, 2011

Banana is my favourite cake and this was fantastic! We like a little denser banana cake so next time I will use a Banana Muffin Mix instead of the regular banana cake mix. Oh, so delicious! Thanks for the great recipe!

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5 users found this review helpful

Reviewer:

Graceeh

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Jun. 11, 2011

This is a very good recipe and very versatile. I have made it twice. First time, I made it as written and it was very tasty, but not nearly enough topping. The second time I made it, I used Yellow cake mix and a box of Banana pudding mix, I doubled the topping, but I used Macadamia Nuts instead of Pecans and I added Coconut. I also added mini chocolate chips to the batter and added 1/4 cup of Amarula Cream Liquer. It was FANTASTIC!!

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7 users found this review helpful

Reviewer:

PAM29922

Cooking Level: Expert

Home Town: Pawtucket, Rhode Island, USA

Living In: Waxhaw, North Carolina, USA

Reviewed: Mar. 13, 2011

Very moist and yummy. I didn't have banana cake mix so I used yellow cake and it was just as good, I'm sure. Also added cinnamon to the cake mix. Cooked about 30 min. in one 9x13 pan.

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5 users found this review helpful