Banana Coconut Upside Down Cake

1		BettyCrocker yellow cake mix
3		whole eggs
1/4  cup		oil
1/2  cup		sour cream
1/2  cup		water
4		bananas sliced 1/4 inch thicks
1-1/2  cups		shredded coconut
1  cup		packed brown sugar
1/2  cup		butter, divided
2  tablespoons		lemon juice

Tip: For nutritional information on all the ingredients in Banana Coconut Upside Down Cake just click on each ingredient name. Then adjust the serving size for any Banana Coconut Upside Down Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.

With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.

Place banana slices evenly on the bottom of the two cake pans.

In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.

Pour cake batter on top of the coconut into the two pans, dividing equally.

Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve