Banana-Coconut Upside-Down Cake

Ingredients

1

Betty Crocker™ Super Moist™ yellow cake mix

3

whole eggs

1/4

cup oil

1/2

cup sour cream

1/2

cup water

6

bananas sliced 1/4 inch thick

1 1/2

cups shredded coconut

1

cup packed brown sugar

1/2

cup butter

2

tablespoons lemon juice

Steps

• 1

  Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.
• 2

  With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
• 3

  Place banana slices evenly on the bottom of the two cake pans.
• 4

  In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas.
• 5

  Sprinkle coconut over brown sugar sauce, and then pour cake batter on top of the coconut into the two pans, dividing equally.
• 6

  Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.