Next time you need a quick and easy dessert, give my Almond, Apricot, & Banana Upside Down Cake recipe a shot. This simple showstopper is prepped in just 10 minutes using a box of cake mix, a bunch of bananas, a handful of apricots, a glug of amaretto, and a few pantry staples, but looks and tastes like it took all day!
As much as I love pineapple upside-down cake, one day I thought to myself, “why do pineapples get all the fun?” So I set about making a cake using the fruit I had on hand at the time—bananas and apricots. And since I love almond-flavored everything, I decided that a big glug of amaretto would be an excellent addition to my experiment.
Y'all. This beautiful apricot banana upside down cake did not disappoint. It was moist and tender. It was lightly perfumed with almond. The caramel from the fruit soaked through the crumb to just the right depth. And it took me all of 10 minutes to assemble, including cleanup. That's a dang dessert miracle, if I ever heard of one.
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Why You’ll Love Cake Mix Upside Down Cake
- Quick & Easy Recipe - Using a box of cake mix means there’s very little prep to do. Tear open the package, add a few wet ingredients, then pour the cake batter on top of a speedy caramelized banana-brown sugar mixture that doubles as a sticky topping. One bowl, one pan, 10 minutes of active work, and voila! A beautiful banana cake awaits.
- Creatively Customizable - The first time I went about developing this banana upside-down cake recipe, I realized I didn’t have enough bananas to create a full crown. When I saw a bowl of apricots on the counter, I figured I’d give them a shot. What a happy accident! Since then, I’ve tried a few more stellar creative combos—read on below for plenty of ideas to make this recipe work for you.
- Versatile - Whether you’re in need of a dinner party dazzler, a brunch pastry, or just a bite of something sweet on a random Tuesday, this easy upside down banana cake is just the thing. It’s casual enough for a coffee break, but impressive enough for guests!
Ingredients & Substitutions
As promised, you don’t need much to make this banana, apricot and almond cake. Here are the 8 ingredients I used:
- Boxed Yellow Cake Mix - I’ve tried this recipe with multiple brands—Duncan Hines, Betty Crocker, Pilsbury, and Walmart and Aldi’s store brands—and it always turns out well. Keep your eye out for coupons—I like to stock up when they're just 50 cents a box!
- Butter - I use salted, cultured, grass-fed, European-style butter whenever I can (the Costco brand is my favorite), but any salted butter will do. If you only have unsalted butter, add about ½ teaspoon of salt to the cake batter and the buttery caramel sauce.
- Apricots - Totally optional, but a fun twist if you’re game. Feel free to swap in more bananas to keep it simple. Also, no need to peel them if you don't want! If they're extra large and juicy, consider cutting them in smaller slices and using fewer of them.
- Ripe Bananas - Look for bright yellow bananas with plenty of brown spots—they’re the sweetest!
- Brown Sugar - Either dark or light brown sugar works. You can also make your own using white sugar and molasses in a 1 cup to 1-2 tablespoon ratio (more for dark, less for light).
- Milk - Using milk instead of the water that the box calls for ensures a supremely moist cake thanks to the addition of some fat. You can use any dairy or plain/vanilla plant-based milk yogurt you prefer, or thin out some sour cream or greek yogurt with water until it’s pourable.
- Amaretto - I wanted to infuse the cake with almond flavor, so amaretto seemed like a natural choice. Feel free to swap in more milk to keep it nut-free or use another liqueur with a complementary flavor profile (e.g. apricot brandy, Disaronno, Frangelico). You can also hack your own using vodka and almond extract.
- Eggs - I used large eggs, which are each equivalent to a scant ¼ cup of liquid eggs. I haven’t tried it yet, but I think flax eggs or a similar egg substitute for baking would also work well here.
How to Make Banana Upside Down Cake
Step 1: Make Cake Batter. In a large bowl, stir together the boxed cake mix, 4 ounces of melted butter, milk, amaretto, and eggs. I used a wooden spoon and a little elbow grease, but if you’d rather use an electric hand mixer, go for it—just stick to low speed and stop mixing as soon as everything is combined. Overmixing can make the cake dense instead of fluffy, so less is more here. Set the batter aside to thicken slightly while you prep the fruit.
Step 2: Prep Fruit. Halve your apricots and pop out the pits. Slice the bananas into rounds that are about the same thickness as the apricot halves—this helps everything cook evenly and look nice when flipped.
Step 3: Make Caramel Base. Place a 10-inch cast iron skillet or ovenproof pan over medium heat and melt the remaining 4 ounces of butter. Once it starts bubbling, add the brown sugar and stir until fully combined. Let the mixture cook undisturbed for about 2–3 minutes—it should begin to caramelize and smell like heaven.
Step 4: Arrange the Fruit. Take the skillet off the heat and gently nestle the apricot halves (cut side down) and banana slices into the caramel. You want to cover the bottom of the pan in a tight, even layer—they’ll become the top of the cake after flipping!
Step 5: Add the Batter. Pour the cake batter right over the fruit and use an offset spatula or the back of a spoon to smooth it into an even layer. Pop the skillet into the oven and bake at 350°F for 30–40 minutes, or until a toothpick inserted in the center comes out clean and the top looks golden and set.
Step 6: Cool & Invert. Let the cake cool in the skillet on a wire rack for 10–15 minutes. Then, carefully run a knife around the outside of the cake and invert the pan onto a large plate.
Step 7: Serve & Enjoy! This banana almond apricot cake is best enjoyed warm—especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Optional Variations & Dietary Adaptations
- Gluten-Free - Use your favorite gluten-free boxed cake mix in place of the regular one. Most blends work well here—just be sure to follow the package’s recommended egg, liquid, and fat ratios if they differ (e.g. if the mix calls for ⅓ cup water, use ⅓ cup milk).
- Dairy-Free - Swap the melted butter for a plant-based butter or neutral oil (like avocado or canola), and use your favorite non-dairy milk (oat, almond, or soy all work great).
- Vegan - Use a vegan cake mix and replace the eggs with flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water) or a plant-based egg substitute. Be sure to choose dairy-free butter and milk as well.
- Change the Cake Flavor - Switch things up with a different boxed cake mix! Vanilla, spice cake, or even lemon cake complement the fruit and amaretto beautifully.
- Add Extracts - Boost the flavor of the cake batter with a splash of almond or vanilla extract, or try coconut extract for a tropical twist. Just ½ to 1 teaspoon is enough to make a difference.
- Swap the Fruit - Not into apricots or bananas? Try fresh or canned pineapple, sliced peaches, cherries, or even plums. Just aim for fruits that hold their shape when baked, and if they’re super juicy, cook them in the caramel until some of their liquid evaporates off.
- Add Nuts - For added crunch and deeper almond flavor, scatter ½ cup of sliced almonds on top of the brown sugar mixture before nestling the fruit in.
Expert Tips
- Don’t overmix the batter - Whether you’re using a spoon or a hand mixer, stir just until everything is combined. Overmixing can alter the texture of the cake, making it dense and tough instead of light and tender.
- Use ripe but firm fruit - You want them sweet and ripe, but still holding their shape so they create a pretty topping once flipped. Also, make sure the fruit is in a tight single layer, leaving as little space as possible without any overlap.
- Work quickly with the caramel - The brown sugar and butter mixture can thicken fast once off the heat, so have your fruit prepped and ready to go before you start melting the butter.
- Let it rest before flipping - Give the cake 10–15 minutes to cool before inverting. This lets the caramel set slightly and helps everything release cleanly from the pan.
- Patch any sticky fruit - If some fruit or caramel clings to the bottom of the pan during the flip (it happens!), just use a spatula to gently lift and reposition it on top of the cake—no one will ever know.
Storage Instructions
The best way to serve this almond apricot bananas foster upside down cake is warm, preferably on the day it’s made. That said, you can absolutely store any leftovers. Just let it cool completely before covering it tightly with plastic wrap or storing it in an airtight container.
- Room Temperature - Store any leftover cake covered at room temp for up to 2 days. The caramel may soften the top of the cake a bit, but the flavor stays dreamy.
- Refrigeration - If you need to store it longer, refrigerate it in an airtight container for up to 4–5 days. Let it come to room temp or warm it gently before serving.
- Freezing - Let the cake cool completely, then wrap tightly in plastic wrap and aluminum foil to ward off freezer burn. Freeze for up to 2 months. Thaw in the fridge overnight and warm slices in the microwave or oven before enjoying.
Serving Suggestions
- Serve it warm - This banana almond apricot cake is at its absolute best served slightly warm when the caramel is gooey and the fruit is soft and jammy. A quick zap in the microwave (about 15–20 seconds per slice) brings it right back to life if it’s cooled.
- Add a scoop of ice cream - Vanilla is classic, but don’t stop there! Try pairing it with butter pecan, toasted almond, or even oatmeal cream pie ice cream for a cozy twist.
- Top with whipped cream - A dollop of fresh whipped cream adds lightness and creaminess that contrasts beautifully with the sticky, buttery topping. Wanna make your life easy? Try using a whipped cream dispenser recipe.
- Dust with powdered sugar - A light dusting of powdered sugar makes this cake look elegant and bakery-worthy.
- Coffee break - This cake makes a dreamy pairing with a strong cup of coffee, a shot of espresso, or a fancy Starbucks copycat drink.
- Brunch-worthy twist – Don’t limit this beauty to dessert! Serve it as a sweet addition to a weekend brunch alongside a ham & swiss strata, mushroom poutine with sheet pan potato wedges, or breakfast fried rice.
FAQs
Instead of pouring the batter into the pan first like most cakes, with upside down cakes you start by layering fruit (like apricots and bananas, or pineapple and cherries) and a sugary, buttery mixture at the bottom of the pan. The cake batter goes on top. Once it’s baked and slightly cooled, you flip it upside down onto a serving plate—revealing the glossy, caramelized fruit that was at the bottom, now on full display as the top of the cake.
It depends! If your banana cake is closer to banana bread and doesn’t have a perishable frosting, you’re probably fine leaving it at room temperature for at least a few days. Banana cakes with cream cheese frosting? Those should be refrigerated. This apricot banana upside-down cake is somewhere in the middle—it’s fine at room temp for a few days, but should be popped in the fridge or freezer for longer storage. Hop up to storage instructions for more details.
Yes! Bananas bring creamy sweetness and a rich, mellow flavor while apricots offer a bright, slightly tangy contrast with floral notes. Together, they strike a perfect balance—like peaches and cream, but a little quirkier. In this caramel-topped cake, the bananas become extra tender and sweet, while the apricots hold their shape and add pops of tartness and texture. If you're ever experimenting with smoothies, jams, or baked oats, it's a duo worth revisiting!
More Easy Boxed Mix Dessert Recipes
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Apricot Banana Upside Down Cake
Ingredients
- 1 box Yellow Cake Mix
- 8 oz Butter divided
- 7-10 Apricots
- 2-3 Bananas
- ¾ C Brown Sugar packed
- ¾ C Milk
- ¼ C Amaretto
- 3 Eggs
Instructions
- Make cake batter by mixing together boxed cake mix, 4 oz melted butter, milk, amaretto, and eggs. Set aside to thicken.
- Cut apricots in half and remove their pits. Slice bananas to approximately the same thickness as the apricot halves.
- In an ovenproof skillet, melt 4 oz butter. When bubbling, add brown sugar and stir to incorporate. Let cook undisturbed for three minutes to begin to caramelize.
- Nestle in the apricot halves (cut side down) and bananas to make a tight topping. Remove from heat, add cake batter and smooth.
- Bake at 350F for 30-40 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then invert onto a plate. Enjoy warm with ice cream or whipped cream!
Notes
Nutrition
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