Bananas Foster Upside-Down Cake

One of my dear friends, Frances, found this recipe in a Southern Living Magazine. She served it for dessert at our Christmas "Girls Night Out" get-together at her house. We all brought a covered dish, but this dessert took the prize. We go out the first Monday night of each month to a restaurant of our choice (we rotate it among ourselves each month). We always have a wonderful time together!

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup pecans, chopped
• 1⁄2 cup butter, softened and divided
• 1  cup light brown sugar, firmly packed
• 2  tablespoons rum
• 2  ripe bananas
• 3⁄4 cup granulated sugar
• 2  large eggs
• 3⁄4 cup milk
• 1⁄2 cup sour cream
• 1  teaspoon vanilla
• 2  cups baking mix
• 1⁄4 teaspoon cinnamon

Directions

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