Banana Upside-Down Cake

I love this website! Reading the reviews has almost always given me amazing results for any of the recipes I've made over these many years. This one is no exception. I took a picture of it because it looks so wonderful! I used a yellow (pudding) cake mix. added 1/2 tsp of baking soda and put 3 mashed and very ripe bananas into the batter. I did increase the butter, sugar and nuts for the topping, as suggested. SOOOO good!

I loved this cake. It was moist and the flavors all really came together. I did use a yellow cake mix just because I couldn't find a banana cake mix. I made it in a 9' x 13' pan as well as I don't have 8 inch round pans. Due to the difference in pan size I only had to bake it like 30 minutes. My advice when it smells done it probably is done.

This was delicious! After reading the reviews I did make a few changes. I didn't really want two 8" cakes so baked the recipe in a Bundt pan, sprayed with Baking Spray. I used a yellow cake mix that had pudding in the mix. I increased the amount of chopped pecans to a heaping 3/4 cup. Because of the Bundt pan's narrow bottom (top of cake)the butter/brown sugar mixture was fairly deep. I added 2-oz. bourbon and 2 of the bananas (mashed) to the batter. I sliced the remaining 2 bananas and layered them on the pecan mixture--it was a tight fit but I squeezed them in and only had 3 or 4 banana slices that sat on top of other bananas. I baked it until tester came out clean (I didn't push tester down into bananas)--about 55 minutes. I let the cake cool about 15 minutes then turned it out. Beautiful, aromatic, cake! The thicker pecan-butter mixture carmalized perfectly and completely covered the bananas...couldn't see them at all and if they turned dark, there was no way to tell. Tasted great!! I took a photo of the cake and meant to take another THREE days later when there was only one remaining piece, to show how well it lasted, but it got eaten before I had the chance! I liked the texture of the cake...because of the mashed bananas, it was denser than a typical yellow cake. I'll never fret about the extra, too ripe for me to eat, bananas again...thanks, Dana!

Is very tasty!!! I subbed French vanilla cake mix, added a box of banana cream pudding, used 4 eggs, milk, oil. It's a killer cake but the pecan/brown sugar mixture does seem to leave alot in the pan behind. I really coated the pan too. My bananas were sliced like medallions and couldn't seem them under all the pecan/sugar mixture, but I did notice they had a green tint to them. Next time may decrease the brown sugar slightly and maybe a little more butter. I'll also make sure the brown sugar is slightly cooked to help dissolve the granules so will soak in a little more. Ate a piece fresh from the oven. Thanks for sharing and this is a keeper.

This was so so so good. And I don't even like bananas! I used a skillet - be careful when flipping it! :) I had to re-mold it, but you couldn't tell. Also, I used Trader Joe's Vanilla cake mix - divine! Thanks for an AWESOME recipe!