Banana Upside Down Cake

Bruce Tracy

By
@Bruce_Tracy

I tried this first in a cast iron Dutch oven and because not everyone has that type of pot converted it to the common cake pan. If you bake this in a Dutch (camp) oven use 2 cake mixes.


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Comments:

Serves:

12-15

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum, yum, yum! We were unable to find banana cake mix in our area, so substituted a butter cake mix and 1 teaspoon of banana extract instead. The finished cake was simply divine.

Ingredients

1 c
brown sugar, firmly packed
6 Tbsp
butter, cut into small pieces
1/4 c
Kirsch (cherry brandy, optional)
6-8
bananas, peeled and sliced lengthwise
1
10 oz. bottle maraschino cherries, drained and lightly chopped
1
banana flavored cake mix, or a yellow cake mix with 1 teaspoon banana extract.
1/4 c
poppy seeds

Directions Step-By-Step

1
Evenly spread the brown sugar and butter in the bottom of 9x13 cake pan. Pour in the optional Kirsch.
2
Press the bananas flat side down into the brown sugar and butter. Sprinkle the cherries over the bananas.
3
Prepare the cake mix according to box directions and carefully pour over the fruit. Sprinkle the poppy seeds over the batter.
4
Bake in a preheated 350 degree oven for about 40 minutes. Check with a toothpick or table knife and add a few more minutes if not done. It will pull away from the edges a bit when ready.
5
Let it cool for 20 minutes and place a small cutting board on the cake pan and then flip it over. Serve from the cutting board.
Note: The alcohol in the Kirsch evaporates, leaving a slightly nutty cherry taste.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American