Banana Rum Cake
This decadent Banana Rum Cake is so rich and delicious. It has the perfect balance of banana and rum flavor!
Servings: 15
Ingredients
- 1 box Yellow Cake Mix (We used Duncan Hines Classic Yellow Perfect Moist 15.25 oz)- I like to sift the mix.
- 1 (3.4oz) small box Vanilla Instant Pudding (Do not prepare the pudding)
- ½ cup All purpose flour (61g)
- ¾ cup light brown sugar (162g) packed into measuring cup
- 1 teaspoon 4g baking powder
- ½ teaspoon ground cinnamon (1.5g)
- ½ teaspoon salt (3g)
- 1 ½ teaspoon vanilla extract (6g)
- ¾ cup vegetable oil (160g or 5.5 oz)
- 3 eggs
- 1¼ cup mashed bananas (305g) This is about 3 medium bananas.
- 4 oz milk
- 4 oz rum (Dark or White Rum is good. We used White Rum.)
- ½ cup Pecans, chopped (52g)
For the Rum Glaze
- 1 cup Sugar (200g)
- 1 stick Unsalted butter (113g)
- ¼ cup Water (61g)
- ¼ cup Rum (61g)
Instructions
- Preheat the oven to 325 degrees F, grease and flour a bundt pan- See Notes about size
- Sprinkle the bottom of the prepared pan with the chopped pecans.
- In the mixing bowl, combine the dry ingredients: cake mix, vanilla pudding mix, flour, light brown sugar, cinnamon, baking powder and salt. Whisk to blend.
- Then, add the eggs, vegetable oil, mashed bananas, milk, rum, and vanilla extract. With an electric mixer (paddle attachment if using a stand mixer) start mixing the ingredients on low speed until blended (about 15-20 seconds.) Then, increase to medium speed and mix for two minutes. Scrape down the sides and bottom of the bowl as needed. The batter will be runny.
- Pour or scoop the batter in the bundt pan and bake for 50-55 minutes or until a wooden skewer/toothpick comes out clean or with just a few crumbs attached. Bake times may vary- check the cake as it approaches the 45 minute mark and adjust time accordingly.
- During the last 15 minutes of baking, make the glaze.
Glaze Instructions
- In a saucepan, stir the glaze ingredients (sugar, butter, water, rum) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
- This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes.
- After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.
Notes
Bundt Pan: This cake recipe makes about 7 cups of batter. We used a 15 cup bundt pan (which has about a 12 cup baking capacity).
If you are using a smaller size of bundt pan, your cake may take a bit longer to bake as the batter will be deeper in the pan. The general rule of thumb is not to fill it beyond the ¾ full mark. (Usually if you have about 1 ¼ inches or more from the top of the batter to the top edge of the filled pan, you are good.)
This cake can sit out (in an airtight container or a cake dome for 2-3 days, or longer in the refrigerator.) If you refrigerate, remove it a couple of hours before serving to allow plenty of time for it to warm and soften.