BANANA BLUEBERRY UPSIDE-DOWN CAKE

Banana Blueberry upside-down cake image

Provided by Robin Lieneke @icook65

Categories Cakes

Number Of Ingredients 21

1 box(es) yellow cake mix
3 - eggs
1/2 cup(s) mayonnaise
3/4 cup(s) milk (i use vanilla almond milk)
2 cup(s) blueberries, fresh or frozen
3 - bananas
3 - bananas
2 tablespoon(s) butter
2 tablespoon(s) butter
2 teaspoon(s) pure vanilla extract
2 teaspoon(s) pure vanilla extract
1/2 cup(s) brown sugar
1/2 cup(s) brown sugar
GLAZE
GLAZE
1/2 cup(s) powdered sugar
1/2 cup(s) powdered sugar
1-2 tablespoon(s) heavy cream
1-2 tablespoon(s) heavy cream
1/2 teaspoon(s) pure vanilla extract
1/2 teaspoon(s) pure vanilla extract

Steps:

Melt butter in a large (11 in.) cast iron skillet on medium heat. Add blueberries, 2 sliced bananas, 1 tsp vanilla and brown sugar and stir together until everything is coated and bubbly. Reduce heat to medium-low and simmer while you mix up the cake ingredients.
Preheat oven to 375 degrees. Whip together the mayonnaise, milk, 1 tsp vanilla, eggs and 1 mashed banana until it is smooth and there are no lumps. Add cake mix and whip on medium speed for 1 minute. Turn mixer up to high and whip for 2 minutes.
Mix one half cup blueberries with flour and stir until blueberries are coated. Add blueberries to the cake mixture and gently stir until evenly distributed. Do not be too vigorous, the blueberries will distribute more evenly if you keep it gentle.
Gently pour cake mixture over the blueberries and bananas in the cast iron skillet, being careful not to stir up the bottom. Make sure cake mix is all the way to the sides and even all the way around. Bake for 35 to 45 minutes. Remove from oven and cool on a rack. Loosen the sides and then Invert the pan on platter and let sit for a minute or two. Lift off the skillet.
Glaze: Stir together all ingredients till smooth. You can adjust the amount of cream till desired consistency. Drizzle over cake and it's ready to serve with some whipped cream.