Banana Coconut Upside Down Cake

Ingredients

1 Betty Crocker™ SuperMoist™ yellow cake mix

3 whole eggs

¼ cup oil

½ cup sour cream

½ cup water

6 bananas sliced ¼ inch thick

1½ cups shredded coconut

1 cup packed brown sugar

½ cup butter, divided

2 tablespoons lemon juice

Instructions

Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.

With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. 

Beat on high for 2 minutes.

Place banana slices evenly on the bottom of the two cake pans.

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.

Pour cake batter on top of the coconut into the two pans, dividing equally.

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.