Cyn - I planted one in full sun (2008) and it melts by mid summer. BUT on the second flush it comes back bigger and better! I'm hoping this year, it'll be more tolerant to the sun, since it'll be larger. And yes, I water.

no.. i hate the name ... it worse than all the lakesides ... YOU CANT FIT IT ON A LABEL WITH A LABLEMAKER.. OTHER THAN MAKING THE PRINT SO SMALL ... you cant read it anyway ... yes.. its in TOO MUCH SUN .. it MIGHT ... continue to melting out.. because of such.. and if it does.. dont come running back and asking what that disease is ... as babs said.. its all normal .. move it to a spot .. where it is out of sun from noon to 6 ... out of the sun.. during the heat of the day ... and use that logic for anything with a large white center ... the white tissue is a net drain ont eh plant.. producing no chlorophyll .... and on some level.. the plant cant pump enough water to sustain it.. when siting is not proper ... so when this happens... move it to a little more shade ... ken

Made the Southern Living Bananas Foster Upside Down Cake and it was wonderful - and it looked just like the picture! I thought the bananas were a bit too soft; mine were just getting a few brown spots. I think it would work better if the bananas had just turned yellow. Bananas Foster Upside-Down Cake One quick flip and this cake tumbles from the skillet perfectly golden and party ready. Bananas Foster Upside-Down Cake Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell YIELD: Makes 8 servings HANDS-ON:20 Minutes TOTAL:1 Hour, 18 Minutes COURSE: Desserts, Cakes/Frostings Ingredients 1/2 cup chopped pecans (We used walnuts) 1/2 cup butter, softened and divided 1 cup firmly packed light brown sugar 2 tablespoons rum 2 ripe bananas 3/4 cup granulated sugar 2 large eggs 3/4 cup milk 1/2 cup sour cream 1 teaspoon vanilla extract 2 cups all-purpose baking mix 1/4 teaspoon ground cinnamon Preparation 1. Preheat oven to 350�. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan. 5. Bake at 350� for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake. Southern Living NOVEMBER 2011

diana, I'm glad you liked it. I did find it one of the easiest cakes I've ever made, it goes together in an instant and I almost convinced myself it was healthy because of the fruit and no fat. (grin) The texture does remind me a bit of carrot cake, now that you mention it. Lee, I'm glad to be in good company with Betty Crocker and Wilton, but I'm not sure I want to be hanging around with Martha Stewart, she goes some places I don't want to go, LOL. Annie