Caramelized Banana Upside Down Cake (Easy Bundt Pan Recipe!)

Oh, do I have a treat for you today! If you’ve ever loved the sticky-sweet magic of a pineapple upside down cake, then you’re going to be just as smitten with this Caramelized Banana Upside Down Cake. Instead of pineapples, we’re letting ripe bananas shine, and let me tell you once they’re baked in a brown sugar and butter topping, they turn into this dreamy, caramelized layer that’s pure heaven. It’s the kind of dessert that looks fancy but is secretly so simple to pull together.

I love that this recipe uses a Bundt pan, because not only does it give the cake such a pretty shape, but it also makes serving so easy. The best part is flipping the cake out and seeing those golden banana slices perfectly caramelized on top, it’s one of those “wow” moments that makes you feel like a baking pro. And honestly, with the shortcut of a cake mix and pudding mix, you don’t have to spend hours in the kitchen to get bakery-worthy results.

This cake is perfect for just about any occasion – from family get-togethers to casual weekend baking. It’s warm, cozy, and filled with comforting banana flavor, with just the right touch of cinnamon to make the whole kitchen smell amazing. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got yourself a dessert that everyone will ask for again and again. Trust me, once you try this twist on a classic, it might just become your new go-to banana dessert!

Items Needed:

• 10-Inch Bundt Pan
• Hand Mixer
• Nonstick Cooking Spray

Ingredients

• 4 Small Ripe Bananas – The star of the show, bringing natural sweetness and that rich banana flavor we all love.

• 1 Golden Butter Cake Mix (15.25 ounces) – A simple shortcut that guarantees a moist, buttery cake every time.

• 1 Box Banana Cream Pudding (3.4 ounces) – Adds extra banana flavor and a super soft, fluffy texture.

• 1 Stick Salted Butter (½ cup) – Melted with brown sugar, it creates that dreamy caramelized topping.

• 1 Cup Brown Sugar, packed – Sweet and rich, it pairs perfectly with the bananas for a caramel-like layer.

• ½ Cup Whole Milk – Keeps the cake tender and adds a little extra creaminess.

• ⅓ Cup Vegetable Oil – Helps make the cake soft, moist, and oh-so-delicious.

• 3 Eggs – Give the cake structure while keeping it light and fluffy.

• 2 Teaspoons Ground Cinnamon, divided – Adds warmth and spice, making the whole kitchen smell irresistible.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F.

2. Peel two bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until no large chunks remain.

3. Add the cake mix, pudding mix, 1 teaspoon of ground cinnamon, eggs, milk, and oil to the mashed bananas.

4. Beat the mixture with a hand mixer until well combined, then set aside.

5. In a small bowl, microwave the butter for about a minute until fully melted.

6. Stir the brown sugar and the remaining teaspoon of cinnamon into the melted butter until completely combined.

7. Spray a standard bundt pan with nonstick cooking spray, then pour the brown sugar mixture evenly across the bottom of the pan.

8. Peel and slice the remaining two bananas. Arrange the banana slices in a single, slightly overlapping layer over the brown sugar mixture.

9. Carefully pour the cake batter over the banana layer, spreading it evenly.

10. Bake for 40 minutes at 350°F, or until a toothpick inserted into the center comes out with moist or slightly sticky crumbs.

11. Remove the cake from the oven and let it rest for 5 minutes before gently inverting it onto a serving plate. Slice, serve, and enjoy!

Tips & Tricks for the Perfect Banana Upside Down Cake

• Make sure your bananas are nice and ripe – the riper they are, the sweeter and more flavorful your cake will be.

• Don’t skip spraying your Bundt pan! A good coating of nonstick spray makes flipping the cake so much easier (and way less stressful).

• When arranging the banana slices on the bottom, try to overlap them just a bit, it gives the top such a pretty, caramelized look once the cake is flipped.

• Let the cake rest for about 5 minutes before inverting it. Too soon and it might fall apart, too long and the caramelized topping can stick.

• If you love extra cinnamon flavor, sprinkle a little over the bananas before you pour in the batter, it makes every bite extra cozy.

• For a show-stopping finish, serve it warm with vanilla ice cream or whipped cream, the contrast of warm cake and cool topping is pure magic.

Serving

• I love serving this cake while it’s still a little warm. That gooey caramelized banana topping just melts in your mouth.

• A scoop of vanilla ice cream on the side makes it feel extra indulgent (highly recommend if you’re serving it for dessert!).

• If you’re more of a whipped cream fan, a fluffy dollop on top balances out the sweetness perfectly.

• This cake also pairs so nicely with a hot cup of coffee or tea, it’s just as good as an afternoon treat as it is after dinner.

• For a pretty presentation, dust the top with a light sprinkle of powdered sugar right before serving.

Storing

• Once the cake has cooled completely, you can cover it tightly with plastic wrap or foil and keep it at room temperature for up to 2 days.

• If you’d like it to last a little longer, pop it in the fridge, it will stay fresh for about 4–5 days (and it’s delicious chilled, too!).

• To bring back that just-baked flavor, warm individual slices in the microwave for 10–15 seconds before serving.

• This cake also freezes well, just wrap slices in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 2 months.

• When you’re ready to enjoy, thaw the slices at room temperature or give them a quick warm-up in the microwave.