Topping:

1/3 c. butter
1 c. packed light brown sugar
1/2 tsp. ground cinnamon
2 tbsp. light rum
3 c. sliced bananas, cut diagonally about 1/3-inch thick (3 large bananas)

Cake:

1 (18.5 oz.) pkg. butter recipe golden cake mix
8 tbsp. (1 stick) butter, melted
1 1/2 c. whole milk
2 large eggs
4 tsp. fresh lemon juice

Place a rack in the center of the oven and preheat oven to 350°F.

Prepare the topping. Melt the butter in a 10-inch cast-iron skillet. Stir in brown sugar, cinnamon and rum. Spread evenly over the bottom of skillet. Remove skillet from heat. Arrange the banana slices over mixture in bottom of the skillet so they cover it well. Place the cake mix, melted butter, milk, eggs and lemon juice in large bowl; blend with mixer on low speed for 1 minute. Scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more. The batter should look creamy and smooth. Pour the batter on top of the bananas in skillet. Place the skillet in oven.

Bake cake for 43 to 47 minutes. Cake will spring back when lightly pressed with your finger.