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Double Layer Bananas Foster Upside Down Cake

There’s a scent that instantly transports me back to my grandmother’s kitchen: caramelized sugar. She wasn’t much of a baker, truth be told, but her one specialty was a simple caramelized banana pudding, served warm with a dollop of whipped cream. The rich, buttery aroma of that sugar bubbling on the stove, mingling with the sweet fragrance of ripe bananas, is a memory I cherish. This Double Layer Bananas Foster Upside Down Cake is my grown-up homage to that classic flavor combination, elevated with a hint of rum and the comforting layers of a perfectly moist cake. It’s a slice of pure nostalgia, with a boozy, modern twist.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 45-55 minutes
Total Time: 2 hours
Servings: 15
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the Caramelized Banana Layer:
- 2 cups brown sugar
- 1/2 cup butter
- 1 teaspoon cinnamon
- 4 tablespoons dark rum
- 4 large bananas, sliced (ripe but still firm work best)
For the Cake:
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 eggs, room temperature
- 1 teaspoon vanilla
- 1 teaspoon rum extract
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sour cream, room temperature
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2-3 cups powdered sugar (adjust for desired consistency)
- 3/4 cup brown sugar
- 1 tablespoon rum
- 2 teaspoons vanilla
- 1 teaspoon cinnamon

Equipment Needed

Two 9-inch cake pans
Mixing bowls
Electric mixer
Rubber spatula
Wire rack
Measuring cups and spoons

Instructions

Prepare the Caramel: In a medium saucepan, melt butter, brown sugar, and cinnamon over medium heat. Stir constantly until the sugar begins to dissolve and the mixture becomes smooth.
Add the Rum: Carefully add the dark rum to the caramel mixture. Cook for 1 minute more, stirring constantly. This will allow the alcohol to burn off slightly, leaving behind the rum’s rich flavor.
Prepare the Cake Pans: Divide the caramel mixture evenly between the two well-greased 9-inch cake pans. Make sure the bottom of each pan is completely covered.
Arrange the Bananas: Arrange the banana slices in circles over the caramel in each cake pan. Overlap the slices slightly to create a visually appealing pattern. Ripe but firm bananas work best, as they will hold their shape during baking.
Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position for even baking.
Cream Butter and Sugar: In a large mixing bowl, cream together the sugar and softened butter on medium speed using an electric mixer until very light and fluffy, about 10 minutes. This step is crucial for creating a tender cake crumb. Don’t rush it!
Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Then, add the vanilla and rum extracts and mix until just combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures that the leavening agents are evenly distributed throughout the batter.
Combine Wet and Dry Ingredients: At low speed, gradually beat the flour mixture into the butter mixture in 3 parts, alternating with the sour cream, beginning and ending with the flour. This prevents overmixing, which can result in a tough cake. Mix until just combined; do not overmix.
Pour Batter into Pans: Spoon the cake batter gently over the bananas in each cake pan, being careful not to disturb the arrangement. Spread the batter evenly to cover the surface.
Bake the Cakes: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 45 minutes.
Cool the Cakes: Cool the cakes in the pans on a wire rack for 15 minutes. This allows the caramel to set slightly, making it easier to invert the cakes.
Invert the Cakes: Carefully invert each cake onto the wire rack to finish cooling completely. Make sure the wire rack is placed over a baking sheet to catch any dripping caramel.
Prepare the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and softened butter until very smooth and creamy.
Add Brown Sugar and Extracts: Beat in the brown sugar until smooth. Add the rum, vanilla, and cinnamon, and mix until combined.
Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating until you achieve a spreading consistency. You may need more or less powdered sugar depending on the desired thickness of your frosting.
Assemble the Cake: Once the cakes are completely cool, carefully place one layer on your cake plate, banana-side up.
Frost the Cake: Top with a bit of your cream cheese frosting.
Add the Second Layer: Carefully place the second cake layer on top of the frosting, banana-side up.
Frost the Sides: Frost only the sides of the cake, leaving the pretty little bananas peeking out on top. This creates a beautiful and rustic presentation.

Expert Tips & Tricks

Room Temperature Ingredients: Using room temperature ingredients, especially butter, eggs, and sour cream, helps create a smoother and more emulsified batter, resulting in a more tender cake.
Don’t Overmix: Overmixing the cake batter develops the gluten in the flour, leading to a tough cake. Mix until just combined.
Evenly Sliced Bananas: For a consistent texture and appearance, slice the bananas evenly, about 1/4 inch thick.
Gentle Inversion: When inverting the cakes, be very gentle to prevent them from breaking. If the cakes are sticking to the pans, run a thin knife around the edges to loosen them.
Make Ahead: You can bake the cakes a day ahead and store them, well-wrapped, at room temperature. Prepare the frosting just before assembling the cake.

Serving & Storage Suggestions

This Double Layer Bananas Foster Upside Down Cake is best served at room temperature. The flavors will meld together beautifully as it sits. To enhance the presentation, consider garnishing with toasted pecans or a drizzle of extra caramel sauce.

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. The bananas may darken slightly, but the flavor will still be delicious. You can also freeze individual slices of cake, well-wrapped, for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	696 kcal	N/A
Total Fat	28.7 g	44%
Saturated Fat	17.3 g	86%
Cholesterol	122.8 mg	40%
Sodium	413.2 mg	17%
Total Carbohydrate	104.4 g	34%
Dietary Fiber	1.9 g	7%
Sugars	80.2 g	N/A
Protein	5.7 g	11%

Variations & Substitutions

Spice it Up: Add a pinch of nutmeg or ground cloves to the cake batter for a warmer, spicier flavor.
Nutty Crunch: Incorporate chopped pecans or walnuts into the caramel mixture or the cake batter for added texture and flavor.
Boozy Boost: Substitute the rum extract in the cake batter with an equal amount of dark rum for a more intense rum flavor.
Dairy-Free Option: Use dairy-free butter and cream cheese alternatives to make a dairy-free version of this cake.
Seasonal Fruit: While bananas are classic, experiment with other fruits like pineapple, peaches, or apples, depending on the season.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of rum?
A: Yes, you can use any type of dark rum that you enjoy. Spiced rum would also be a delicious addition.

Q: Can I make this cake without rum?
A: Absolutely! If you prefer not to use rum, you can simply omit it from the caramel and frosting or substitute it with rum extract.

Q: How do I prevent the bananas from becoming too soft during baking?
A: Use ripe but still firm bananas for the best results. Avoid overbaking the cake, as this can also cause the bananas to become too soft.

Q: Can I freeze the entire cake?
A: Yes, you can freeze the entire cake, but it’s best to freeze individual slices for easier thawing and serving. Wrap the cake tightly in plastic wrap and then in foil before freezing.

Q: Why is my cake sticking to the pan even after greasing it?
A: Ensure you grease the pans thoroughly, especially the bottom and sides. You can also dust the greased pans with flour or line them with parchment paper for extra insurance.

Final Thoughts

This Double Layer Bananas Foster Upside Down Cake is more than just a dessert; it’s a celebration of flavor, texture, and memories. The combination of caramelized bananas, rum-infused cake, and creamy cream cheese frosting is simply irresistible. I encourage you to try this recipe and create your own special moments around it. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share it with the people you love! Let me know in the comments how yours turns out!

Double Layer Bananas Foster Upside Down Cake Recipe