Tuesday, April 19, 2011

coconut pineapple upside down cake

 

 

 

 

 

Ingredients

  • 1 BettyCrocker 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, divided
  • 2 Tablespoons lemon juice

Directions

  1. 1Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
  2. 2With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
  3. 3Place banana slices evenly on the bottom of the two cake pans.
  4. 4In 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. Sprinkle coconut over brown sugar sauce.
  5. 5Pour cake batter on top of the coconut into the two pans, dividing equally.
  6. 6Bake 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.

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