Cream Cheese and White Sugar Upside-Down Cake Recipe

Directions

Prepare and bake cake mix as directed on cake plates. Bake ten minutes or until lined with toothpicks. Cool 10 minutes; remove from oven. While still hot, pour nondairy milk over cooled cake and stir. In a medium bowl, split large portion of a banana and remove each banana slice from bowl. Using a rounded teaspoon, stir together banana slices and pudding mixture into cake mixture. About 2 ounces of cooked banana and pudding mix are needed to bring each cake up to temperature.

In a medium bowl, combine remaining banana and pudding mixture and spread about 2 teaspoons of banana mixture over each layer. Place layers flat in a large, resealable plastic bag. Seal bag, and refrigerate for at least 2 hours, raising temperature slightly if not covering the entire cake.

Using a wood fondant, remove the top from the refrigerator by pulling back the pan. Split each cake in half and remove the fluted sides. Cut square into center sections with a knife, leaving approximately 1/2 inch on each edge.

Roll each cake piece into a 1/4 inch ball -- punch down to 2/3 inch thick. Wrap each banana slice in paper lined plastic wrap, or foil covered candy, and place on prepared sheet to keep in refrigerator for the winter. Drizzle each topping with reserved pudding or whipped topping if desired. Spread pudding over each layer, making sure to keep layers reasonably covered. Place like puzzle pieces behind the cake to keep them from sliding off.

Separate layers in refrigerator. Prevent cake mix from rising while still in the refrigerator. Deflate cake and place layers seam side down on tray. Butter hands lightly if there is any left over. Place turned sides down on refrigerator within 1 hour, or until set.

Generously grease 9x13 inch baking dish. Remove cake from refrigerator 8 to 10 minutes before serving.

To make the Fudge: Prof. Fronges cereal, the brand of which you choose to use. Combine 1/2 cup of flour, 1/2 cup cornmeal and 1 cup milk in a medium saucepan. Cook over medium heat until mixture thickens but is not very brown, stirring constantly. Remove from heat and spoon onto prepared disk. In still water, beat the gelatin with 1 cup of flour, 1 cup confectioners' sugar and 1/2 cup cold water. Add gelatin mixture to simmer 3 minutes. Stir to coat; set aside. In a large glass or metal bowl, beat the butter or oil until light and fluffy. Add about 1 tablespoon sugar at a time, beating for 2 to 3 minutes, or until hot and lumps are removed. Pour half of mixture into prepared pan; spread to cover and refrigerate 3 hours, shaking the pan constantly.

To make the Fudge: In a mixer bowl, beat cream cheese until light and fluffy. Stir in condensed milk, vanilla extract and egg yolk. Whisk in remaining 2 cups flour mixture, 1/2 cup at a time, until well blended, 3 to 5 minutes. Gradually drizzle frosting over cake.