INGREDIENTS:

  • 1 box yellow cake mix (I use Duncan Hines Classic Yellow)
  • 1 small box vanilla instant pudding
  • 1/2 cup AP flour
  • 3/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon vanilla
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/4 cup mashed bananas (about 3)
  • 4 oz. Milk
  • 4 oz. Rum (dark or light)
  • 1/2 cup pecans, chopped

For the Rum Glaze:

  • 1 cup sugar
  • 1 stick unsalted butter
  • 1/4 cup water
  • 1/4 cup rum

DIRECTIONS:

Preheat the oven to 325 degrees. Grease and flour a Bundt pan.

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, asking powder and salt. Whisk to blend.

Then, in another bowl, add the eggs, vegetable oil, mashed bananas, milk, rum and vanilla. Whisk to combine. With an electric mixer, start mixing the dry ingredients on low speed while adding the wet ingredients. Once incorporated, mix at medium speed for 2 minutes, scraping the bowl at least once.

Pour the batter into the Bundt pan and bake for 50-55 minutes or until a wooden toothpick comes out clean.

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.). oil 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 the pan) and let it sit for 15 minutes.

After 15 minutes has passed, when the glaze has been absorbed, place your cake plate 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 cake pan to reveal the cake.

Note: This cake can sit out (in an airtight container or a cake dome for 2-3 days, or longer in the refrigerator. You can also freeze it. Defrost in the refrigerator and set out room temperature a couple of hours before serving to allow plenty of time for it to warm and soften.