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Banana Rum Cake




Source of Recipe


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List of Ingredients





1 box yellow cake mix, (plus 2 T. flour)
1 (3-oz.) sm. box vanilla pudding
1/4 c. oil
1/4 c. fat-free or light mayonnaise
3 eggs
1/2 c. dark rum
1 c. mashed bananas
1 c. chopped pecans or enough to cover bottom of baking pan
Glaze
1 c. sugar
1/2 c. butter or margarine
1/4 c. water
1/2 c. dark rum

In large mixing bowl combine cake mix, flour and pudding mix until well blended. Add oil, mayonnaise, eggs and rum; blend well. Add bananas and blend well. Sprinkle nuts over the bottom of a well greased and floured tube pan or two large loaf pans. Pour cake batter over nuts and bake 350° for 50-60 minutes or until inserted cake tester comes out clean. Cool 15 minutes and remove from pan. Place on a cookie sheet to glaze. Make glaze. Combine sugar, butter and water in a very large saucepan and bring to a rolling boil. Boil 5 minutes, stirring constantly. Remove from heat and add rum. Poke holes in cake with a cake tester; pour warm glaze over cake until wet (but not soggy). Let dry uncovered for 6-8 hours or overnight. Store in airtight container. Keep refrigerated until served.


Recipe