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Banana-Coconut Upside-Down Cake

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Banana-Coconut Upside-Down Cake
  • Prep 10 min
  • Total 45 min
  • Servings 16
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This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch! Recipe by Tablespoon.com.
Apr 26, 2018

Ingredients

  • 1 Betty Crocker™ Super Moist™ golden cake mix
  • 3 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

Steps

  • 1
    Heat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.
  • 2
    With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
  • 3
    Place banana slices evenly on the bottom of the two cake pans.
  • 4
    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.
  • 5
    Sprinkle coconut over brown sugar sauce, and then pour cake batter on top of the coconut into the two pans, dividing equally.
  • 6
    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.

Nutrition Information

350 Calories, 16g Total Fat, 2g Protein, 50g Total Carbs, 35g Sugars

Nutrition Facts

Serving Size: 16
Calories
350
Total Fat
16g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
55mg
Sodium
280mg
Total Carbs
50g
Dietary Fiber
1g
Sugars
35g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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