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Banana Coconut Upside-Down Cake




Source of Recipe


Internet


List of Ingredients




1-1/2 cups all-purpose baking mix
1/2 cup granulated sugar
1 cup Sour Cream
1 egg
1/4 cup water
1 tsp. vanilla
3 Tbsp. butter, melted
1/4 cup firmly packed brown sugar
2 ripe bananas, peeled, halved and split in half lengthwise
9 maraschino cherry halves (optional)
1 cup Coconut



Recipe



BEAT baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.

POUR butter into 9-inch round cake pan; sprinkle evenly with brown sugar. Arrange bananas and cherries on sugar; sprinkle with coconut.

POUR batter into prepared pan.

BAKE at 350°F for 30 minutes or until toothpick inserted in center comes out clean. Loosen edge of layer from side of pan; immediately invert onto serving plate. Cool completely.


To Double: Prepare batter as directed, doubling all ingredients. Pour 1/2 of the butter evenly into 2 (9-inch) round cake pans. Continue as directed, dividing remaining ingredients and batter evenly between 2 pans. Bake as directed.