Banana Rum Cake Recipe

Name: Banana Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1/4 teaspoon baking soda; 2/3 cup dark rum; 2/3 cup water; 2 eggs; 1 cup mashed bananas; 1/3 cup chopped pecans; 1/3 cup butter, softened; 3 cups confectioners' sugar; 2 teaspoons vanilla extract; 2 tablespoons dark rum

Servings: persons

1 (18.25 ounce) package yellow cake mix
1/4 teaspoon baking soda
2/3 cup dark rum
2/3 cup water
2 eggs
1 cup mashed bananas
1/3 cup chopped pecans
1/3 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
2
In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
3
Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
4
For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

911

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18.25 ounce) package yellow cake mix, 1/4 teaspoon baking soda, 2/3 cup dark rum, 2/3 cup water, and more.

Yes, Banana Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Rum Cake

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