Banana Coconut Upside-Down Cake

• 1-1/2 cups all-purpose baking mix
• 1/2 cup granulated sugar
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 egg
• 1/4 cup water
• 1 tsp. vanilla
• 3 Tbsp. butter, melted
• 1/4 cup firmly packed brown sugar
• 2 ripe bananas, cut in half both lengthwise and crosswise
• 9 maraschino cherry halves
• 1 cup BAKER'S ANGEL FLAKE Coconut

1. Preheat oven to 350F.
2. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl.
3. Beat on medium speed 2 min.
4. Pour butter into 9-inch round baking pan; sprinkle evenly with brown sugar.
5. Arrange bananas and cherries in prepared pan; sprinkle evenly with coconut.
6. Cover with prepared batter.
7. Bake 30 min.
8. or until toothpick inserted in center comes out clean.
9. Run small knife around edge of pan to loosen cake; immediately invert onto serving plate.
10. Cool completely.

baking mix, granulated sugar, s, egg, water, vanilla, butter, brown sugar, bananas, maraschino, s angel

Taken from www.kraftrecipes.com/recipes/banana-coconut-upside-down-cake-53923.aspx (may not work)