Strawberry Banana Coconut Upside Down Cake

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

Tip: Click on the ingredient links to learn the nutritional information for all the Strawberry Banana Coconut Upside Down Cake ingredients. The serving size for any ingredient in Strawberry Banana Coconut Upside Down Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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