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!
Author: Marie Porter
10 inch round pan
1 ½teaspoonAll-Purpose Flour
1tablespoonCreme de Banane
2CupsCake FlourAll-Purpose will work if needed
1 ½CupsGranulated Sugar
3 ½ozPacket Instant Vanilla Pudding Mix
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.
Be prepared – Gooey caramel is going to run down the sides and pool on your plate. This is a good thing!