Banana Upside-Down Sour Cream Walnut Cake

By margiekyle

Ingredients

• 3 eggs
• 1 pkg. (2-layer size) yellow cake mix
• 1 cup Sour Cream
• 1/3 cup oil
• 1/4 cup water
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/2 cup butter or margarine
• 1/2 cup packed brown sugar
• 2 bananas, sliced
• 1/2 cup chopped PLANTERS Walnuts, toasted

Details

Servings 16
Preparation time 10mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350°F.

Spray 10-cup tube pan or 12-cup fluted tube pan with cooking spray. Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in large bowl with mixer until blended.

Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well blended, stirring occasionally. Add bananas; cook 5 min., stirring occasionally. Stir in nuts; pour into prepared pan. Cover with batter.

Bake 40 min. or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack 10 min. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.