Everyone will go bananas for this upside-down dessert! Even better than the dessert itself: The recipe makes two cakes, which means you get seconds.
Watch Video
Banana Upside-Down Cake
- Prep Time 20 min
- Total 1 hr 15 min
- Servings 16
- Ingredients 9
Ingredients
Topping
- 4 tablespoons butter, melted
- 1/2 cup packed brown sugar
- 2 tablespoons water
- 3 firm medium bananas, cut into 1/4-inch slices (about 2 cups)
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 cups mashed ripe bananas (about 4 medium bananas)
- 1 teaspoon ground cinnamon
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
-
Step2In each cake pan, stir 2 tablespoons melted butter, 1/4 cup brown sugar and 1 tablespoon water until well blended. Arrange banana slices to fit tightly together over brown sugar mixture in pans; set aside.
-
Step3In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/3 cups cake batter over banana slices in each pan.
-
Step4Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3
© 2025 ®/TM General Mills All Rights Reserved