banana upside down cake

★★★★★ 6
a recipe by
Bruce Tracy
Ogden, UT

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves 12-15
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For banana upside down cake

  • 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

How To Make banana upside down cake

  • 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.
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