Upsidedown Banana Pecan Cake

This cake may not look very fancy but it is tasty if you like bananas and pecans. It is super simple to make as well.

Sort of a play on pineapple upside down cake. Actually, you can do as many versions of this as you can think up.  I have made plum, pear, peach, and apple upside down cakes without really changing the recipe very much.  I do change the spices that go with it though, like pear and ginger and peach and plum get a little nutmeg instead of cinnamon.  I didn’t think of it until now, but you could add a little liquor with these to make it even more special.  This banana cake could have a little rum added and it would be kind of like banana fosters in taste. Use your imagination, it is the most precious ingredient that you can add to any dish.

I didn’t measure any of these ingredients, so I am giving you my best guess.


3-4 very ripe bananas ( the kind you use in banana bread)
1 cup pecans
1 stick
1 cup brown sugar
1 tsp cinnamon
1 yellow cake mix or your favorite chiffon or pound cake recipe


  1. Spray a 9 x 12, or two 9 in round pans with baking spray.
  2. Layer the pecans over the bottom to cover in one even sheet.
  3. Cream together the butter, sugar, and cinnamon until light and fluffy.
  4. Add in the bananas until everything is incorporated.  It might look a little curdled and that’s okay it just hasn’t made an emulsion of the liquid in the banana and the fats.
  5. Pour over the pecans carefully and as evenly as possible.
  6. Prepare cake as directed and bake as directed.
  7. Let cool slightly, about 2 minutes, for the caramel to set up slightly before flipping it out onto a plate. Let cool completely before serving.

Cakes fruit

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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