Banana Upside Down Cake Recipe
Discover the perfect dessert with our Banana Upside Down Cake recipe! This easy-to-make treat combines a gooey brown sugar glaze, fresh banana slices, and fluffy cake mix for a vintage-inspired dessert that will wow your guests. Skip the pineapple and go for a uniquely delicious twist on the classic upside down cake. Quick, simple, and decadently flavorful, this is the perfect dessert to impress. Try it today and enjoy every sweet bite!
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Servings: 12
Calories: 316kcal
Equipment
- 10-Inch Bundt Pan
- Hand Mixer
- Nonstick Cooking Spray
Ingredients
- 4 Small Ripe Bananas
- 1 Golden Butter Cake Mix 15.25 ounces
- 1 Box Banana Cream Pudding 3.4 ounces
- 1 Stick Salted Butter ½ cup
- 1 Cup Brown Sugar packed
- ½ Cup Whole Milk
- ⅓ Cup Vegetable Oil
- 3 Eggs
- 2 Teaspoons Ground Cinnamon divided
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Peel two of the bananas and place them in the bottom of a large mixing bowl. Using a fork, smash them until they have no large chunks.
- Add the cake mix, pudding mix, 1 teaspoon ground cinnamon, the eggs, the milk, and the oil to the bowl with the mashed banana.
- Using a hand mixer, beat until well mixed. Set aside.
- Place the butter in a small bowl and microwave for a minute or until fully melted.
- Add the brown sugar and the remaining teaspoon of cinnamon to the melted butter and mix until thoroughly combined.
- Spray a standard bundt pan with nonstick cooking spray right before placing the brown sugar mixture in the bottom. Spread evenly.
- Peel and slice the two remaining bananas. Place the banana slices in the brown sugar mixture in the bottom of the pan, covering the bottom in only one layer of bananas that slightly overlap in the middle.
- Gently pour the cake batter over the top of the bananas and brown sugar. Make sure the cake batter is sitting evenly.
- Bake for 40 minutes at 350 degrees fahrenheit, or until a toothpick inserted into the middle comes out with a moist or slightly sticky crumb.
- Remove from the oven and let rest for 5 minutes before gently inverting the cake onto a serving tray or large plate. Slice, serve, and enjoy!
Notes
• Store in an airtight container, in the fridge, for up to 4 days. Do not leave out on the counter. Freeze in an airtight container for up to 3 months.
• This cake will result in a bit of the brown sugar mixture sticking to the bottom of the pan. This is normal and expected.
• Don’t let the cake sit in the pan for too long before inverting or it will be a mini nightmare to remove properly. Use caution when handling the pan while flipping it.
• If you feel like making it a spike cake, you can serve each slice with a pipette filled with spiced rum or banana vodka. You can also swap out some of the milk for rum as well, and bake it directly into the cake.
• Do not overcook. This cake will dry out quickly if it’s overcooked. Pull the cake out when it’s a couple minutes from finishing. It will continue cooking when outside the oven.
• This cake will result in a bit of the brown sugar mixture sticking to the bottom of the pan. This is normal and expected.
• Don’t let the cake sit in the pan for too long before inverting or it will be a mini nightmare to remove properly. Use caution when handling the pan while flipping it.
• If you feel like making it a spike cake, you can serve each slice with a pipette filled with spiced rum or banana vodka. You can also swap out some of the milk for rum as well, and bake it directly into the cake.
• Do not overcook. This cake will dry out quickly if it’s overcooked. Pull the cake out when it’s a couple minutes from finishing. It will continue cooking when outside the oven.
Nutrition
Calories: 316kcal | Carbohydrates: 71g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 380mg | Potassium: 218mg | Fiber: 2g | Sugar: 42g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 1mg