Banana Coconut Up-Side-Down Cake
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 15 min
- Cook
- 35-40 min
Ingredients
- 1 pkg. (2-layer size) yellow cake mix
- 3 eggs
- 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 bananas, peeled, cut into 1/4-inch-thick slices
- 1 cup BAKER’S ANGEL FLAKE Coconut, divided
Steps
- 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.
Notes
Makes 16 servings, 8 servings per cake (2 cakes total).
SIZE-WISE: 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.