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    Banana Cream Upside-Down Cake

    Source of Recipe


    List of Ingredients

    Banana Cream Upside-Down Cake

    3 egg whites
    1 cup mashed banana
    2 1/2 cups water, divided
    1 (18.25 ounce) box yellow cake mix (do not make as directed on box)
    1 (3 1/2 ounce) box banana cream pudding mix (not instant), dry (do
    not make as directed on box)


    Preheat a slow cooker on HIGH. Spray the cooker with nonfat cooking

    In a large bowl beat the egg whites with a mixer on high speed until
    soft peaks form, about 1-2 minutes.

    In a separate bowl, beat the bananas with the mixer beat on high
    until pureed. Put the pureed bananas in with the egg whites. Add 1/2
    cup water and the DRY CAKE MIX to the eggs and bananas. With the
    mixer beat together for about 1-2 minutes, scraping the sides of the
    bowl now and then. The batter will be thick.

    In the prepared slow cooker stir together the DRY PUDDING MIX and
    the remaining water. Stir until completely dissolved. Pour the
    prepared cake batter and the pudding mixture into the slow cooker.
    DO NOT STIR! Place a paper towel on top of the slow cooker. Place
    the lid of the cooker on top of the paper towel to cover. Cook on
    HIGH for 2 hours.

    Place a large serving plate with an edge on it (so the sauce won't
    overflow off the plate) upside down on top of the slow cooker.
    Holding the slow cooker and plate firmly together, with both hands,
    carefully flip the cake upside down. It will be steamy hot so be
    VERY CAREFUL! The sauce will ooze down the sides of the cake.




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