I’m sure you’ve had a delicious Pineapple Upside-Down Cake, but have you ever tried a Banana Upside-Down Cake? This decadent cake features caramelized brown sugar, complemented by fresh-sliced bananas.
Banana Upside Down Cake is a dessert featuring a caramelized banana topping baked beneath a moist cake, then inverted before serving. This treat combines the natural sweetness of ripe bananas with rich caramel notes. – so good!
This easy-to-make cake begins with a cake mix!
Simple Ingredients You’ll Need To Bake Banana Upside Down Cake
- Ripe Bananas
- Golden Butter Cake Mix (15.25 ounces)
- Banana Cream Instant Pudding (3.4 ounces)
- Salted Butter (½ cup)
- Brown Sugar
- Whole Milk
- Vegetable Oil
- Eggs
- Ground Cinnamon
Items Needed:
- 10-Inch Bundt Pan
- Hand Mixer
- Nonstick Cooking Spray
Step-By-Step Preparation Guide (Full Printable Recipe Card Down Below!)
Peel two bananas, place them in a large mixing bowl, and mash them with a fork.
Add the cake mix, pudding mix, one teaspoon ground cinnamon, eggs, milk, and oil. Using a hand mixer, beat the mixture until well combined. Set aside.
Microwave butter in a small bowl. Add the brown sugar and the remaining teaspoon of cinnamon to the melted butter and mix until thoroughly combined. Spray a standard bundt pan with nonstick cooking spray before placing the brown sugar mixture in the bottom. Spread evenly.
Peel and slice the two remaining bananas. Place the banana slices in the brown sugar mixture at the bottom of the pan, covering the bottom with a single layer of bananas that slightly overlap in the middle.
Gently pour the cake batter over the bananas and the brown sugar.
Bake for 40 minutes at 350°F. Remove the cake from the oven and let it rest for 5 minutes before gently inverting it onto a serving tray or large plate.
Helpful Tips
- The cake can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- This cake will result in a bit of the brown sugar mixture sticking to the bottom of the pan. This is expected.
- Don’t let the cake sit in the pan for too long before inverting; otherwise, it will be difficult to remove properly. Also, use caution when handling the pan while flipping it.
- Do not overcook. This cake will dry out quickly if it’s overcooked. Pull the cake out when it’s a couple of minutes from finishing. It will continue cooking when taken out of the oven.
You’ll Also Love These Recipes!
- Easy Banana Bread
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- Walking Banana Pudding Desserts
- Banana Pudding Cupcakes
- Pound Cake Panini With Caramalized Bananas
Banana Upside Down Cake
Banana Upside Down Cake is a decadent cake full of banana flavor, boasting a gooey brown sugar bottom, with fresh banana slices.
Ingredients
- 4 Small Ripe Bananas
- 1 Golden Butter Cake Mix (15.25 ounces)
- 1 Box Banana Cream Instant Pudding (3.4 ounces)
- 1 Stick Salted Butter (½ cup)
- 1 Cup Brown Sugar, packed
- ½ Cup Whole Milk
- ⅓ Cup Vegetable Oil
- 3 Eggs
- 2 Teaspoons Ground Cinnamon, divided
Items Needed:
- 10-Inch Bundt Pan
- Hand Mixer
- Nonstick Cooking Spray
Instructions
- Preheat the oven to 350º F.
- Peel two of the bananas and place them in a large mixing bowl. Using a fork, smash them until they have no large chunks.
- Add the cake mix, pudding mix, one teaspoon ground cinnamon, eggs, milk, and oil to the bowl with the mashed banana.
- Using a hand mixer, beat until well mixed. Set aside.
- Place the butter in a small bowl and microwave for a minute or until fully melted.
- Add the brown sugar and the remaining teaspoon of cinnamon to the melted butter and mix until thoroughly combined.
- Spray a standard bundt pan with nonstick cooking spray before placing the brown sugar mixture in the bottom. Spread evenly.
- Peel and slice the two remaining bananas. Place the banana slices in the brown sugar mixture at the bottom of the pan, covering the bottom with only one layer of bananas that slightly overlap in the middle.
- Gently pour the cake batter over the bananas and the brown sugar, making sure it is evenly distributed.
- Bake for 40 minutes at 350º or until a toothpick inserted into the middle comes out with a moist or slightly sticky crumb.
- Remove the cake from the oven and let it rest for 5 minutes before gently inverting it onto a serving tray or large plate. Slice, serve, and enjoy!
Notes
- Store in an airtight container in the fridge for up to 4 days. Do not leave it out on the counter. Freeze in an airtight container for up to 3 months.
- This cake will result in a bit of the brown sugar mixture sticking to the bottom of the pan. This is normal.
- Don’t let the cake sit in the pan for too long before inverting; it will be a mini nightmare to remove properly. Use caution when handling the pan while flipping it.
- Do not overcook. This cake will dry out quickly if it’s overcooked.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 285Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 75mgSodium 137mgCarbohydrates 31gFiber 1gSugar 23gProtein 3g
