SOUR CREAM-BANANA UPSIDE-DOWN CAKE

Sour Cream-Banana Upside-Down Cake image

What's better than walnut cake? How about banana upside-down cake with walnuts? Serve this Sour Cream Banana Upside-Down Cake at your next get-together.

Provided by My Food and Family

Categories Dairy

Time 50m

Yield 16 servings

Number Of Ingredients 10

Ingredients

3 eggs
1 pkg. (2-layer size) yellow cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup oil
1/4 cup water
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 bananas, sliced
1/2 cup chopped walnuts, toasted

Steps:

Heat oven to 350°F.
Spray 10-cup tube pan or 12-cup fluted tube pan with cooking spray. Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in large bowl with mixer until blended.
Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well blended, stirring occasionally. Add bananas; cook 5 min., stirring occasionally. Stir in nuts; pour into prepared pan. Cover with batter.
Bake 40 min. or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack 10 min. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 250, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.8475 g, Sugar 0 g, Protein 3 g