I love Banana Foster, the rum laced caramel paired with bananas is so delicious! We also love pineapple upside down cake, so I thought why not combine the two.
It’s a great way to use those bananas before they turn brown. This a a great cake for any event. I love to make it for our Sunday night barbecues!
You can make this recipe in a 9″x13″ sheet pan or 2 8″-9″ round or square cake pans. You can even make mini-cakes using a muffin tin, just don’t use liners and place the topping ingredients on the bottom and cover with cake batter.
The trick to a picture perfect cake is inverting the cake on to the serving dish at just the right time. Invert it too soon and the cake may break. Invert it too cold and the topping will stick to the pan.
These cakes freeze very well. Cool completely, wrap in plastic wrap and foil, date, and freeze. It will last up to 3 months in the freezer. Just uncover and thaw when ready to serve.
Here is an easy version of this yummy cake.
3 large ripe bananas
1 Duncan Hines Signature Banana Supreme Cake Mix
1/3 cup oil
1 cup Sour Cream
1 stick (4oz.) butter
1 cup dark brown sugar
1 tsp. lemon juice
1/4 cup dark rum or 2 tsp. rum extract (you can add or lessen according to taste)
Pre-heat oven 350 degrees
Make the caramel sauce first:
Combine butter, brown sugar, lemon juice, rum in small heavy pot
Cook over medium heat until butter melts and sugar disolves
Pour caramel sauce into a lightly oiled 9×13 baking pan.
Slice bananas and a arrange on caramel sauce in rows.
In a large mixing bowl mix together cake mix, oil, eggs, and sour cream. Mix until there are no more lumps and batter is smooth. It will be slightly thick, not runny.
Spread batter over bananas.
Bake for 27-35 minutes or until tester comes out clean.
Remove from oven and cool for 5-10 minutes. Do not over cool as the cake will stick to the pan.
Turn cake on to serving tray.
Serve with vanilla bean ice cream for a delicious dessert! Enjoy!