BANANA COCONUT UPSIDE DOWN CAKE

What You'll Need

• 1 Betty Crocker™ SuperMoist™ yellow cake mix
• 3 whole eggs
• 1/4 cup oil
• 1/2 cup sour cream
• 1/2 cup water
• 6 bananas sliced 1/4 inch thick
• 1 1/2 cups shredded coconut
• 1 cup packed brown sugar
• 1/2 cup butter, divided
• 2 tablespoons lemon juice

How to Make It

1. Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.
2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
3. Place banana slices evenly on the bottom of the two cake pans.
4. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
5. Pour cake batter on top of the coconut into the two pans, dividing equally.
6. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

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