BANANA SPLIT DUMP CAKE
Banana Split Dump Cake is the best dessert ever!! This dump cake is thrown together in minutes with just 6 ingredients and is sure to be an instant crowd pleaser!
Provided by Jamie Lothridge
Categories Cake
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Spray a 9/13 inch baking dish with nonstick spray.
- In a large bowl, mix the pudding mix with milk. Whisk until fully combined. Use a large spoon or whisk to add in the cake mix until fully incorporated and smooth. The mixture will be quite thick, which is fine. Stir in the chocolate chips. Set aside.
- In another large bowl, mix together the strawberries, banana, pineapple, and sugar. Stir to combine and let macerate for at least 5 minutes.
- When ready to make the cake, pour the fruit into the bottom of the baking dish, making a thin layer.
- Top with the cake mix and spread with a spatula or spoon to create a smooth top.
- Bake for 45-60 minutes or until the cake is completely cooked through (when a toothpick inserted in comes out clean).
- Serve warm topped with fresh whipped cream.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, Sodium 112 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BANANAS FOSTER UPSIDE-DOWN CAKE
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat your oven to 350 degrees F.
- For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
- For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
- Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
- Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.
CHOCOLATE PBJ BANANA UPSIDE DOWN DUMP CAKE
This is definitely not your traditional dump cake! The orange marmalade blended lovely with the peanut butter and bananas. Super easy to make, this is great to take along to a summer cookout!
Provided by Becky Hudgins
Categories Chocolate
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Mix cake as directed on the box. Set aside.
- 3. Spray a 9x13 pan with butter cooking spray.
- 4. In a small bowl cream the butter and brown sugar. Spread the mixture on the bottom of the baking dish.
- 5. Slice the bananas long way and cut in half and arrange in bottom of pan. Put peanut butter by the teaspoons on the bottom of the pan. Arrange the jelly in open areas. Toss in chocolate morsels. Pour cake batter over the ingredients.
- 6. Bake for 45 mins or until knife inserted comes out clean.
- 7. Let the cake cool about 10 minutes and loosen the sides and invert onto a platter.
- 8. If you want a more moist and gooey Dump Cake mix 6 tbsp butter, 1/2 c brown sugar and 1/4 tsp vanilla extract and heat in microwave for 45 seconds and pour over cake.
- 9. Cut into squares and serve.
CHOCOLATE PB&J UPSIDE DOWN DUMP CAKE RECIPE - (4.2/5)
Provided by á-45241
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees fahrenheit. Mix cake as directed on the box. Set aside. Spray a 9x13 pan with butter cooking spray. In a small bowl cream the butter. Slice the bananas long way and cut in half and arrange in bottom of pan. Put peanut butter by the teaspoons on the bottom of the pan. Arrange the jelly in open areas. Toss in chocolate morsels. Pour cake batter over the ingredients. Bake for 45 mins or until knife inserted comes out clean. Let the cake cool about 10 minutes and loosen the sides and invert onto a platter. If you want a more moist and gooey Dump Cake mix 6 tbsp butter, 1/2 c brown sugar and 1/4 tsp vanilla extract and heat in microwave for 45 seconds and pour over cake. Cut into squares and serve.
BANANA-CHOCOLATE CHIP UPSIDE DOWN CAKE
A low fat recipe that is great. The cake (without the caramelized banana topping) can be made by itself in a loaf pan.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 18
Steps:
- To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet.
- Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly.
- Remove from heat and set aside to cool.
- When cool, slice the bananas into 1/4-inch thick slices.
- Arrange them in rows over the melted sugar in the pan, overlapping them slightly.
- Sprinkle the slices with the lemon juice.
- To make the cake, preheat the oven to 350 degrees.
- Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
- Stir in the granulated sugar.
- In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
- Make a well in the center of the flour mixture and stir in the wet ingredients until just combined.
- Fold in the chocolate chips.
- Carefully spread the batter over the bananas and bake for 40 minutes.
- Remove from oven and allow to cool for at least 20 minutes.
- Loosen the edges of the cake from the pan and invert on a serving platter.
Nutrition Facts : Calories 2837.6, Fat 62.9, SaturatedFat 36, Cholesterol 319.8, Sodium 2548.9, Carbohydrate 552.6, Fiber 22.8, Sugar 341.2, Protein 41.1
HOMEMADE BANANA UPSIDE-DOWN CAKE
This is an incredibly moist dessert or breakfast.
Provided by Orsi
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
- Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
- Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
- Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
- Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.
Nutrition Facts : Calories 316 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.1 g, Sodium 199.4 mg, Sugar 30.6 g
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CHOCOLATE BANANA UPSIDE-DOWN CAKE RECIPE | DELICIOUS.
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5/5 (5)Category Sweet Pancake RecipesCuisine British RecipesCalories 483 per serving
- Preheat the oven to 180°C/fan160°C/gas 4 and grease a 23cm springform cake tin. To make the topping, put the 50g butter, brown sugar and maple syrup in a non-stick frying pan over a medium heat. Cook at a gentle simmer, stirring, until the sugar dissolves and the syrup is thick and golden. Pour the syrup into the cake tin. Arrange the sliced bananas, cut-side down, over the base of the tin.
- Put the 200g butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, then gently fold through the mixture with a large wooden spoon. Mix in the mashed bananas, chocolate chips and enough milk to reach a dropping consistency – the mixture should drop heavily from the spoon when lifted (you may not need to use all the milk). Dollop the batter evenly over the bananas and smooth the top with a spatula.
- Put the cake on a baking tray (see tip), then bake for 45-50 minutes or until golden on top and a skewer pushed into the centre comes out clean. Remove from the oven and leave in the tin for 5 minutes to cool slightly, then invert onto a large serving plate. Serve warm with vanilla ice cream as a pudding, or cool with a cup of tea or coffee.
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- Preheat the oven to 350 degrees and lightly grease or butter the sides of a 9×13 glass baking dish. In a medium bowl, whisk the flour with the baking powder, salt, and cocoa.
- In a standing electric mixer, beat 2 sticks of butter with the granulated sugar at medium speed until very fluffy, about 5 minutes. Beat in the eggs one at a time. Add the vanilla. Beat in the flour mixture and the milk.
- In a small bowl, blend the remaining stick of butter with the brown sugar and spread it in the baking dish. Arrange the bananas, cut sides down, in the dish. Spoon dollops of the peanut butter into the dish and fill in the gaps with the chocolate batter. Bake for 45 minutes. Let the cake cool for 10 minutes, then loosen the edges with a knife and invert in onto a platter. Let the cake cool slightly, then cut into squares and serve.
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