Bananas Foster Upside Down Bundt Cake
Bananas Foster Upside Down Bundt Cake. Make Bananas Foster and add cake batter on top in your bundt cake pan. Bake it. Flip it. EAT IT!!
Servings: 12 Servings
Calories: 368kcal
Equipment
- Bundt Cake Pan
Ingredients
- 3-4 Bananas, Sliced
- 4 Tbsp Butter
- 1 Cup Brown Sugar
- 1/2 Tsp Cinnamon
- 1/4 Cup Spiced Rum or Dark Rum
- 1 Box Duncan Hines Yellow Cake Mix
- 3 Eggs
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 1 Box (3.4 oz) Vanilla Pudding MIx
Instructions
- Preheat oven to 350°. Spray/Grease Bundt cake pan.
- Put sliced bananas in bottom of bundt cake pan.
- Make sauce by combining butter, brown sugar and cinnamon in a skillet on medium heat. Stir constantly until the butter is melted and sugar is dissolved.
- Slowly add the rum and heat thoroughly.
- STAND BACK and with a long lighter, light the rum. Shake the pan a bit and let the flames die down. Remove from heat.
- Pour over the bananas in the bundt cake pan.
- Make the cake batter by combining the cake mix, eggs, water, vegetable oil and pudding mix.
- Pour over the bananas/sauce.
- Bake in the preheated oven for 33-36 minutes or until an inserted toothpick comes out clean. Let cool for at least 1 hour.
- Flip on to your serving dish. SERVE!
Notes
Serve alone or with vanilla ice cream.
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
Nutrition
Calories: 368kcal | Carbohydrates: 60g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 370mg | Potassium: 165mg | Fiber: 1g | Sugar: 40g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg