Chocolate-Peanut Butter Upside-Down Cake

Chocolate-Peanut Butter Upside-Down Cake

Blogger Paula Jones from Bell'alimento shows us how to make a new kind of upside-down cake.

Prep Time

25

Minutes

Total Time

1:10

Hr:Mins

Makes

12

servings

1
box Betty Crocker® SuperMoist® devil’s food cake mix
1 1/4
cups water
1/2
cup vegetable oil
3
eggs
1
cup butter, melted
1
cup packed dark brown sugar
4
firm ripe bananas, cut in half lengthwise
1/2
cup creamy peanut butter
  1. Heat oven to 350°F. Grease or spray bottom and sides of 13x9-inch rectangular pan.
  2. In large bowl, beat cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl as necessary.
  3. In small bowl, mix butter and brown sugar. Pour into pan. Top with banana halves. By spoonfuls, randomly drop peanut butter on top of bananas. Pour cake batter on top.
  4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down on serving platter. Cut into 4 rows by 3 rows.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute golden brown sugar for dark brown sugar.
Omit peanut butter if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.