Dolce & Banana Upside Down Cake

Dolce & Banana Upside Down Cake
This Cake Is Becoming A Favorite In My Household!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

 

Ingredients
1 box Betty Crocker Moist Yellow Cake
1 stick + 1/2 stick butter, melted
1 13.4 oz. can Nestle Dulce de Leche
3 eggs
1 cup milk
1 tsp vanilla extract
2 large bananas, smashed
4 large bananas, sliced 3/4 inch

Cooking Tools
9 inch cake pan
Large mixing bowl
Small sauce pan
Cupcake pan

Directions
Preheat oven to 350 degrees F.  In a small sauce pan on very low heat, add; 1/2 stick of butter and dulce de leche until melted and smooth, set aside. In a large mixing bowl, add; cake mix, 1 stick of melted butter, eggs, milk, vanilla extract and 2 smashed bananas.  Whisk until well incorporated.  In the 9 inch cake pan, pour melted dulce de leche and line the bottom with banana slices.  (You can overlap the bananas, but you will need more bananas than what this recipe calls for). Pour the batter into the pan 3/4 of the way up.  Cook's Note: You will have leftover batter, so you can save it it an airtight container in the refrigerator and use within 24 hours.  Or make Banana Cupcakes which will yield about 6 cupcakes. Bake the Dulce & Banana Upside Down Cake separate from the muffins, so the cake cooks evenly. Bake for 45 minutes or test the center with a toothpick to make sure it comes out clean.  Cupcake will take about 25 minutes.  If the dulce de leche bubbles over the pan, just place foil underneath the cake pan. Invert the cake carefully to a serving platter right out of the oven.
Serves 6-8

You Can Do a Single Layer or Overlap Bananas

Pour Cake Batter On Top

This Cake Is Rich And Moist And Full Of Banana Flavor!