Bananas Foster Upside-Down Cake

The pineapple upside down cake in my new iron skillet was so successful that I wanted to try another cake in it. I love the brown sugar glaze in this bananas foster cake. I would never have thought of serving a cake made with Bisquik, but it was golden and delicious!

Ingredients

1/2 cup chopped pecans
1/2 cup butter, softened and divided
1 cup firmly packed light brown sugar
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 extract
2 cups all-purpose baking mix (I used Bisquik pancake and baking mix)
1/4 teaspoon ground cinnamon

Directions

1. Preheat oven to 350°. Bake pecans in a single layer for 7 minutes or until toasted and fragrant, stirring once.

2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet 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.

5. Add eggs, 1 at a time, beating just until blended after each addition.

6. Add milk, sour cream and vanilla extract; beat just until blended.

7. 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.

8. Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.

Adapted from Southern Living