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Chocolate-Peanut Butter Upside-Down Cake

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Chocolate-Peanut Butter Upside-Down Cake
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 12
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Blogger Paula Jones from Bell'alimento shows us how to make a new kind of upside-down cake.

Ingredients

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
1 1/4
cups water
1/2
cup vegetable oil
3
eggs
1
cup butter, melted
1
cup packed dark brown sugar
4
firm ripe bananas, cut in half lengthwise
1/2
cup creamy peanut butter

Directions

  • 1 Heat oven to 350°F. Grease or spray bottom and sides of 13x9-inch rectangular pan.
  • 2 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.
  • 3 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.
  • 4 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.
Tips  

Substitute golden brown sugar for dark brown sugar.

Omit peanut butter if desired.

Nutrition Information 
No nutrition information available for this recipe
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