8 to 10
Diane Hopson's StoryA different but very nice twist on upside down cakes.
One bite of this cake and you wiil become a devoted fan.
I love anything Bananas Foster so this upside down cake hit a home run with me.
Made this today and oh my how nice the house smelled while baking this divine cake!
Hope you enjoy!
Adapted from Southern Living Cookbook
butter, softened and divided
light brown sugar, firmly packed
chopped pecans, toasted
granulated sugar, divided
all purpose baking mix
whipped cream, optional
1Melt 1/4 cup butter in 10-inch cast iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
2Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place one cherry half between each banana slice. Place the remaining whole cherry in the center of skillet.
3Beat remaining 1/4 cup butter and 1/2 cup sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended afer each addition. Add milk, sour cream and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
NOTE: For baking mix, I used Pat Duran's Homemade Bisquick Mix
4Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remainign 1/4 cup sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.