When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Delicious and Healthy Banana Cream Crock Pot Cake Recipe

Banana Cream Crock Pot Upside Down Cake Recipe

An option for baking which completely surprised me was crock pot cakes. I had always thought of a crock pot as only being used for slow cooking soups, but in fact it can be used for so much more. One recipe I found is for this yummy Banana Cream Crock Pot Upside Down Cake. The result is a warm gooey cake dripping with sauce and deliciousness.

3 Egg whites
1 cup Mashed banana
2 1/2 cups Water, divided
1 box (18 ounce) Yellow cake mix - Dry,
(do not make as directed on box)

1 box (3 1/2 ounce) Banana cream pudding mix, dry

Oven Temp ~ High
Baking Time ~
Pan Type ~ Crock Pot
Preheat a slow cooker on HIGH. Spray the cooker with nonfat cooking spray.
In a large bowl beat the egg whites with a mixer on high speed until soft peaks form, about 1-2 minutes. In a separate bowl, beat the bananas with the mixer, beat on high until pureed. Put pureed bananas in with the egg whites. Add 1/2 cup water and the DRY CAKE MIX to the eggs and bananas. With the mixer, beat together for about 1-2 minutes, scraping sides of the bowl now and then. The banana batter will be thick.

In the prepared slow cooker, stir together the DRY PUDDING MIX and remaining water. Stir until completely dissolved. Pour the prepared cake batter over the pudding mixture in slow cooker.


Place a paper towel on top of crock pot. Place the lid of cooker on top of the paper towel to cover. Cook on HIGH for 2 hours.

Place a large serving plate with an edge on it (so the sauce won't over flow off plate) upside down on top of the slow cooker. Holding the slow cooker and plate firmly together, with both hands, carefully flip the cake upside down. It will be steamy hot so be VERY CAREFUL! The sauce will drip down the sides of Banana Cream Crock Pot Upside Down Cake.

12 Servings
Nutrition facts:
Serving Size 87 g
Calories 227
Total Fat 4g
Cholesterol 0mg 0%
Sodium 359mg
Total Carbohydrates 46g
Dietary Fiber 0.9g 3%
Sugars 7.6g
Protein 3g
Vitamin A 0% • Vitamin C 18% • Calcium 3% • Iron 2%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!