Banana Coconut Upside Down Cake

• Vegetarian

• Produce

  • 6 Bananas

• Refrigerated

  • 3 Eggs, whole

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Betty crocker supermoist yellow cake mix
  • 1 cup Brown sugar, packed

• Oils & Vinegars

  • 1/4 cup Oil

• Nuts & Seeds

  • 1 1/2 cups Coconut

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Sour cream

• Liquids

  • 1/2 cup Water

Found on tablespoon.com

Description

Ingredients

• 1 Betty Crocker™ SuperMoist™ 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, divided
• 2 tablespoons lemon juice

Directions

• 1 Preheat 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. Sprinkle coconut over brown sugar sauce.
• 5 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