Go Back Email Link
–+ servings
A bananas foster upside down cake: A large round cinnamon rum cake, topped with bananas and a cinnamon rum caramel... upside-down cake style.
Print Recipe Pin Recipe Save Recipe
4.79 from 32 votes

Bananas Foster Upside Down Cake

This Bananas Foster Upside Down Cake is a fun departure from more traditional upside down cake. The use of rum, brown sugar, and cinnamon throughout make this a flavourful and satisfying cake... even before considering the beautiful and tasty bananas foster topping!
Prep Time20 minutes
Cook Time1 hour
Cooling Time20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 460kcal
Author: Marie Porter

Equipment

  • 10 inch round pan
  • Parchment Paper

Ingredients

Bananas Foster

  • ⅓ Cup Butter Melted
  • 1 ½ teaspoon All-Purpose Flour
  • ½ Cup Brown Sugar Packed
  • ½ teaspoon Cinnamon
  • 2 tablespoon Amber Rum
  • 1 tablespoon Creme de Banane
  • 2-3 cups Sliced Bananas

Cake

  • 2 Cups Cake Flour All-Purpose will work if needed
  • 1 ½ Cups Granulated Sugar
  • 1 teaspoon Cinnamon
  • 4 teaspoon Baking powder
  • 1 teaspoon Salt
  • 3 ½ oz Packet Instant Vanilla Pudding Mix
  • 4 Large Eggs
  • ½ cup Water
  • ½ cup Amber Rum
  • ¾ cup Butter melted

Instructions

  • Preheat oven to 325°F (160°C). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.
  • Combine melted butter, flour, brown sugar, cinnamon, rum, and creme de banane in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange banana slices on top of this mixture, set aside.
  • Combine flour, sugar, cinnamon, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add rum and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan.
  • Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.
  • Allow cake to cool for about 20 minutes. With cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan, before turning cake out directly onto serving plate.

Notes

Be prepared – Gooey caramel is going to run down the sides and pool on your plate. This is a good thing!

Nutrition

Calories: 460kcal | Carbohydrates: 64g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 580mg | Potassium: 146mg | Fiber: 1g | Sugar: 44g | Vitamin A: 607IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 1mg