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Banana Coconut Upside-Down Cake

Banana Coconut Upside-Down Cake



Ingredients

  • 1 Betty Crocker™ SuperMoist™ yellow cake mix 
  • 3 whole eggs 
  • 1/4 cup oil 
  • 1/2 cup sour cream 
  • 1/2 cup water 
  • 6 bananas sliced 1/4 inch thick 
  • 1 1/2 cups shredded coconut 
  • 1 cup packed brown sugar 
  • 1/2 cup butter, divided 
  • 2 tablespoons lemon juice 


intructions

  1. Preheat oven to 350°F 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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