Banana-Coconut Upside-Down Cake
- October 22, 2019
- Ally Cohen
This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch!
- Prep 10 MIN
- Total 45 MIN
- Servings 16
- 1 Betty Crocker™ Super Moist™ yellow cake mix
- 3 whole eggs
- 1/4 cup oil
- 1/2 cup sour cream
- 1/2 cup water
- 6 bananas sliced 1/4 inch thick
- 1 1/2 cups shredded coconut
- 1 cup packed brown sugar
- 1/2 cup butter
- 2 tablespoons lemon juice
Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
Place banana slices evenly on the bottom of the two cake pans.
In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas.
Sprinkle coconut over brown sugar sauce, and then pour cake batter on top of the coconut into the two pans, dividing equally.
Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.
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