Banana Upside Down Cake
Quick, easy caramelized banana upside down cake recipe, homemade with simple ingredients. Starts off with yellow cake mix. Topped with caramel sauce and ripe bananas.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 Slices
Calories: 423kcal
Caramelized banana topping
Cake
- 3 Eggs Large
- ⅓ cup Butter Unsalted, Melted
- 1 cup Water
- 1 box Yellow cake mix
Add butter and brown sugar in a small nonstick saucepan.
Heat over medium-high heat until butter is melted and you are left with a chunky mixture. The sugar does not need to dissolve completely.
Remove from heat and pour in a greased pan (Dimensions: 9x13). Spread it out evenly, using the back of a spoon.
Place banana slices in an even layer on top of the sugar mixture. Keep aside.
In a large mixing bowl, add eggs, butter, water and mix until smooth.
Add cake mix and mix until just combined.
Pour batter in the prepared cake pan.
Bake at 350 degrees F for about 30 minutes or until an inserted toothpick in the center comes out clean. Keep a close eye after 25 minutes.
Remove from oven and run a knife along the edge of pan to loosen cake.
Let cool in the pan for 5-7 minutes. Then, place a large serving dish on the top of the cake pan and flip the cake over so that the bananas are on the top of the cake on the serving plate.
Let it cool until room temperature and enjoy with a drizzle of Homemade Caramel Sauce, if you like.
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 423kcal | Carbohydrates: 69g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 550mg | Potassium: 166mg | Fiber: 1g | Sugar: 44g | Vitamin A: 464IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 2mg