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Chocolate-Peanut Butter Upside-Down Cake
box Betty Crocker™ SuperMoist™ devil’s food cake mix
cup vegetable oil
cup butter, melted
cup packed dark brown sugar
firm ripe bananas, cut in half lengthwise
cup creamy peanut butter
Heat oven to 350°F. Grease or spray bottom and sides of 13x9-inch rectangular pan.
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.
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.
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.
Substitute golden brown sugar for dark brown sugar.
Omit peanut butter if desired.
No nutrition information available for this recipe.
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