Bananas Foster Upside-Down Cake

By fluteanjel

One quick flip and this cake tumbles from the skillet perfectly golden and party ready.

Inspired by Louis deLaunay of Grapevine, Texas, Southern Living

NOVEMBER 2011

Ingredients

• 1/2 cup chopped pecans
• 1/2 cup butter, softened and divided
• 1 cup firmly packed light brown sugar
• 2 tablespoons rum
• 2 ripe bananas
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose baking mix
• 1/4 teaspoon ground cinnamon

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.