Banana Coconut upside down cake

Banana Coconut upside down cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    BettyCrocker yellow cake mix

  • 3

    whole eggs

  • ¼

    cup oil

  • ½

    cup sour cream

  • ½

    cup water

  • 6

    bananas sliced ¼ inch thick

  • cups shredded coconut

  • 1

    cup packed brown sugar

  • ½

    cup butter, divided

  • 2

    Tablespoons lemon juice


1.Preheat oven to 350 degrees 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.


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