Bananas Foster Upside Down Cake

You know what really stinks about the holidays? Everyone bakes lots and lots of really yummy cookies, and cakes, and tarts, and pies, and delicate things wrapped in phyllo dough...and not one of them is gluten free. (Ok, I exaggerate a bit...but none of them are GF in the homes I visit.)

I decided that I wasn't going to just grin and bear it, I was going to take action! Yes, yes, I know I could buy a wonderful, delicious, gluten free dessert from several locations (future post topic... epic foreshadowing!), but there is something about the approaching holidays and the smell of fresh baked goodies in your home.  It just makes the whole season seem complete.

Enter one of my go-to cookbooks, The Cake Mix Doctor. It is the perfect marriage between my love of homemade baked goods and my often cramped schedule.  I have a few favorites, but recently I was inspired to try the bananas foster upside down cake by the sad sight of three very ripe bananas hanging out on the kitchen counter. The result? Delicious.  Try it for yourself:

Bananas Foster Upside Down Cake (adapted from The Cake Mix Doctor)

Topping:
1/3 c butter
1 c packed light brown sugar
1/2 tsp cinnamon
2 Tbsp light rum
3 c sliced bananas (about 3 bananas)--cut about 1/4" thick

Cake:
1 package yellow (or similar) gluten free cake mix*
8 Tbsp (1 stick) melted butter (channel your inner Paula Deen)
1 1/2 c whole milk
2 large eggs**
4 tsp fresh lemon juice

*I used a 15oz Hodgson Mill gluten free yellow cake mix and it worked beautifully. The original recipe calls for an 18.5 oz butter recipe golden cake mix, but good luck finding something that specific gluten free
**I substituted with cornstarch because I was out of eggs, and the bananas couldn't wait.

Preheat the oven to 350 degrees. (Note: The original recipe calls for the cake to be created and baked in a cast iron skillet.  My cast iron skillet is definitely not gluten free, so I used a 12" cake pan instead.  I will give you the directions for both methods, because I'm awesome like that.)

Make the topping--Place the 1/3 c butter in a 10" cast iron skillet to melt; remove from heat and stir in brown sugar, cinnamon, and rum with a fork. Spread evenly over bottom of pan and arrange banana slices over the sugary goodness. (Non-skillet: melt butter in a saucepan, stir in brown sugar, cinnamon, and rum while still over low heat until very well blended. Pour into buttered cake pan. Layer bananas on top.)

Make the cake--Combine cake mix, melted butter, milk, eggs, and lemon juice with an electric mixer on low speed for one minute. Increase speed and blend for an additional two minutes until the batter is creamy and smooth. Pour the batter over the prepared banana topping (in either type of pan), spread out gently (don't disturb your bananas!), and place into the oven. Bake for 43-47 minutes or until golden brown and cooked through.  If you have used the cast iron skillet, run a knife along the edge of the skillet when you remove it from the oven and invert onto a plate.  If you have used a cake pan, you can do the same or just leave it in the pan for serving. If you buttered the pan well, it should release easily.

The cake is wonderful on it's own, with a scoop of vanilla bean ice cream, or with a nice dollop of fresh whipped cream.  Enjoy!