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This Slow Cooker Banana Upside Down Cake starts with buttery caramelized bananas and is topped with a moist cinnamon cake loaded with crunchy pecans. It’s an easy crockpot dessert that tastes like banana bread and cake combined.
If you love slow cooker desserts, try my Slow Cooker Peach Cobbler, or Slow Cooker Blackberry Cobbler, both are great crockpot desserts for summer!
Key Takeaways: Banana Upside Down Cake
- This Slow Cooker Banana Upside Down Cake features caramelized bananas and a moist cinnamon cake layer with pecans.
- The recipe includes key ingredients like bananas, brown sugar, and a cake mix, making it easy to prepare.
- You can customize the cake by adding other fruits, going nut-free, or incorporating coconut for a tropical twist.
- Serve the cake warm or at room temperature, optionally topping with whipped cream or ice cream.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Why Make This…
We love to make upside-down cakes in our crockpots! This Old Fashioned Banana Upside Down Cake is extra special! We also make Slow Cooker Pineapple Upside Down Cake and Slow Cooker Peach Upside Down Cake.
- Banana Upside Down Cake tastes similar to Banana’s Foster!
- Not a boring dessert that everyone has tried before
- No oven needed – great for making in the summer!
Key Ingredients
Bananas: The star of the recipe and pretty cheap too! Have extra bananas? Try my Banana Jam recipe, which has similar flavors of this recipe.
Brown Sugar and Butter: Makes the sauce that flavors the bananas and will be the “top” of the cake once flipped.
Cake Layer: Start with a cake mix and the usual ingredients (eggs, oil, and water), then add pecans and cinnamon to make it special.
Variations
Other Fruit: You can use peaches, pineapple, or pitted cherries in this!
Nut Free: Just like any other dessert, you can skip the nuts; they just add texture for those who like them.
Coconut: Add a 1/2 cup of coconut along with the butter and brown sugar for a tropical twist. Try my coconut pineapple spoon cake for similar flavors!
Extracts: Add vanilla or rum extract (about a tsp) to mimic banana foster even more.
How to Make Banana Upside Down Cake
It doesn’t take long to get this banana cake started in the crockpot! This smells amazing while cooking!
- Make the caramel style base with the brown sugar and butter.
- Slice up and add those bananas.
- Make the cake mix batter mixture in a bowl.
- Pour the batter over and cook until set. Cool and flip onto a serving dish.
How to Serve Banana Upside Down Cake
Temperature: This cake is best served at room temperature or warm. If you want to warm up your cake, simply heat each slice in the microwave for about 20 seconds each.
Toppings: If you choose to add a topping, use Cool Whip, homemade whipped cream, or vanilla ice cream.
Other Desserts to try: If you are having a party and want to make a few desserts for your guests to try, we have rave reviews for our Slow Cooker Better than Sex Cake and Slow Cooker Cherry Dump Cake.
Can I make Banana Upside Down Cake in the Oven?
You can make this in the oven – use a 9-inch cake pan, or baking dish (or you can use a bundt cake pan). Bake at 350°F until set. Let the cake cool, then flip it onto a platter.
Banana Upside Down Cake FAQs
Yes, you can use a white cake mix or spice cake for this recipe. Though yellow cake mix is our preferred choice.
This can be left out to serve room temperature the day you make it. But be sure to refrigerate before going to bed; it will last in the fridge for about 4 days. It freezes well and can be frozen for up to 3 months.
More Crockpot Dessert Recipes
If you tried this Banana Upside Down Cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Banana Upside Down Cake
How to Video
Equipment
- non-stick cooking spray
- oval platter
Ingredients
For Banana Layer
- 3-5 sliced bananas, (I used 4 small) – not overly ripe, see notes.
- 1/3 cup salted butter, melted
- 1 cup brown sugar
Cake Mix Layer
- 13.25 oz. yellow cake mix, (I use Betty Crocker)
- 1 cup water
- ¼ cup vegetable oil, (or any neutral oil such as canola)
- 3 large eggs
- 1 tsp. ground cinnamon
- ¼ cup chopped pecans
Instructions
- Spray the slow cooker with non stick spray. Add the brown sugar and butter. Stir together at the bottom of the slow cooker with a spoon and spread out evenly.
- Slice the bananas half an inch thick and add enough to fill the bottom of the slow cooker.
- In a large bowl, add the cake mix, water, oil, eggs, cinnamon and pecans. You can do this with a whisk. Do not overmix. Some lumps are fine.
- Slowly pour the cake mixture over the bananas in the crockpot. Spread out the cake mix with a spatula carefully, being sure not to move the bananas around.
- Place the lid on the slow cooker. Cook on HIGH for 2 hours or until the cake is firm in the center.
- Let the cake cool for 20 minutes before flipping (or until it's cool enough to handle).
- Run a knife around the edge of the cake. Place the platter face down over the top of the slow cooker. It is easier if you have 2 people doing this process. But can be done with one person.My tip for flipping with ease is to use packing tape to secure the platter on to the slow cooker. I use one big piece on each side. Use pot holders to flip over the cake onto the platter. It will be hot, so use caution.
- Slice, serve and enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe sounds great and I’d love to try it, but I can’t find how much brown sugar it calls for? In the video it looks like maybe a cup?
Yes, it’s one cup!