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Sour Cream-Banana Upside-Down Cake
Sour Cream-Banana Upside-Down Cake

Sour Cream-Banana Upside-Down Cake

50 Min(s)
10 Min(s) Prep
40 Min(s) Cook
What's better than walnut cake? How about banana upside-down cake with walnuts? Serve this Sour Cream Banana Upside-Down Cake at your next get-together.
What You Need
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16 servings
Original recipe yields 16 servings
3 eggs
1 pkg. (2-layer size) yellow cake mix
1/3 cup oil
1/4 cup water
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 bananas, sliced
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Let's Make It
1
Heat oven to 350°F.
2
Spray 10-cup tube pan or 12-cup fluted tube pan with cooking spray. Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in large bowl with mixer until blended.
3
Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well blended, stirring occasionally. Add bananas; cook 5 min., stirring occasionally. Stir in nuts; pour into prepared pan. Cover with batter.
4
Bake 40 min. or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack 10 min. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.
Kitchen Tips
Tip 1
Size Wise
Since this indulgent cake makes 16 servings, it's the perfect dessert to serve at your next party.
Tip 2
Substitute
Prepare using JELL-O Banana Flavor Instant Pudding.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 160mg
7%
Total Carbohydrates 20g
7%
Dietary Fibers less than 1g
3%
Sugars 15g
30%
Protein 3g
6%
Vitamin A
8%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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