This Banana Upside Down Cake is a simple, one bowl recipe that’s ready in less than an hour. The caramelized banana and brown sugar topping gives the buttery cake the perfect amount of flavor. And you’ll never guess that this was made from a cake mix, which makes this dessert extra easy!
Have you ever tried an upside down cake before?
I realize this is nothing new, but most of the time, I see recipes for pineapple upside down cakes.
And while I do like pineapple on its own (or on pizza or in a fruit salad), I don’t like it in baked goods. Weird? Maybe, but that’s just how I roll. So, needless to say, I’ve never tried an upside down cake before a few months ago.
And I’m here to tell you that you can make this kind of cake with just about any fruit! Pineapple may be the most popular, but I guarantee it’s not the only way to go. In fact, I can think of plenty of other fruits to use in place of pineapple. Strawberries, raspberries, blueberries, apples, rhubarb, and yep, you guessed it, bananas!
I chose bananas for this easy upside down cake because I l-o-v-e baking with bananas. It might just be my favorite fruit to bake with, along with blueberries.
But, I have a fun and easy twist for you! Since I’m all about those simple recipes on Pumpkin ‘N Spice, I made this Banana Upside Down Cake using cake mix. Yep, you read that right, friends!
And you know what that means…this recipe is easy-peasy and oh-so delicious. In fact, it rivals that homemade version, and I guarantee it’ll beat it! After all, who has time to waste in the kitchen, especially now that the weather is getting nicer?
This Banana Upside Down Cake is a simple, one bowl recipe that’s ready in less than an hour. The caramelized banana and brown sugar topping gives the buttery cake the perfect amount of flavor. And you’ll never guess that this was made from a cake mix, which makes this dessert extra easy!
I told you that I’m all about those simple desserts (and dinners, side dishes, breakfasts, etc.). And this one really takes the cake, pun intended! Soft, moist, LOADED with flavor and just about perfect. What more could you ask for?
This easy Banana Upside Down Cake starts with a combination of butter and brown sugar to get that ooey-gooey, caramelized topping. I made this entire dish in a cast iron skillet, which results in a high and fluffy cake.
How to make Banana Upside Down Cake in a cast iron skillet:
- You’ll start by heating the skillet on the stove and then melting the butter and brown sugar together.
- Then, you’ll remove the skillet from the heat, and place sliced bananas on top of the mixture. This is the best part of this cake, in my opinion. Who can resist that caramelized topping?
- Next comes the cake batter. I used a butter cake mix for extra richness, but you could easily use a yellow cake mix, too. Simply prepare the mix as instructed on the box, and then pour the batter over the banana mixture. Pop it into the oven and let it work its magic.
Variations of Upside Down Cake:
- Use different fruit in place of bananas. Strawberries, cherries, raspberries…the possibilities are endless!
- Try a different cake mix, such as chocolate, french vanilla, or strawberry. This will give such a fun and delicious twist to the cake batter.
This upside down cake using cake mix is so good, friends! I guarantee you won’t even be able to tell it’s from a box. The soft and moist cake, the buttery taste, the rich, caramelized brown sugar bananas…mmm mmm good! Not only is this cake perfect for dessert, but it would also make a delicious breakfast or snack, too!
Looking for more easy banana recipes? I’ve got you covered!
Banana Upside Down Cake
Ingredients
Banana topping
- ¼ cup unsalted butter
- ⅔ cup packed light brown sugar
- 2-3 medium bananas sliced (see note below)
Cake batter
- 1 (15.25 ounce) butter or yellow cake mix (I used a butter mix for extra richness)
- 1 cup water
- ⅓ cup unsalted butter softened
- 3 eggs
Instructions
- Preheat oven to 350F.
- In a 10-12 inch cast iron skillet, heat butter and brown sugar over medium heat until butter is just melted. Be careful not to overheat, as mixture will burn.
- Remove from heat and place banana slices in an even layer on top of brown sugar mixture. Set aside.
- In a large bowl, beat cake mix, water, butter, and eggs with an electric hand mixer or stand mixer with fitted paddle attachment for about 2 minutes, or until thoroughly combined.
- Pour cake batter over banana mixture.
- Bake for about 40-44 minutes, or until a toothpick inserted into center comes out clean.
- Remove from heat and run a knife along the edge of pan to loosen cake. Cover the cake with a platter (large enough to cover skillet) and invert. Leave cake inverted for about 5 minutes so that brown sugar mixture seeps slightly into cake.
- Remove skillet and let cake cool for about 30 minutes before serving.
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