Bananas Foster Upside-Down Cake

Ingredients

• 2 cups baking mix all-purpose
• 2  bananas ripe
• 1 cup firmly brown sugar light packed
• 0.5 cup butter divided softened
• 2 large eggs 
• 0.8 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.8 cup milk 
• 0.5 cup pecans chopped
• 2 tablespoons rum 
• 0.5 cup cup heavy whipping cream sour
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• wire rack
• hand mixer
• cake form
• aluminum foil

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
3. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
4. Remove from heat; stir in brown sugar and rum.
5. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture.
6. Sprinkle pecans over bananas.
7. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended.
8. Add eggs, 1 at a time, beating just until blended after each addition.
9. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.)
10. Pour batter over mixture in skillet.
11. Place skillet on a foil-lined jelly-roll pan.
12. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.