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By Root 1110 0

sugar and rum. Up until then bananas at our house were sliced onto cereal or mashed and folded into banana bread! Here I’ve turned the bananas into a rum-flavored cake. And a brown sugar, butter, and rum glaze soaks down into every crumb. Serve this with vanilla ice cream at dinner parties, slice it as adult coffee cake, or wrap it up with a big ribbon and take it to the next bake sale. No doubt, it will be a favorite of yours, too.

For the cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

½ cup finely chopped walnuts

3 medium-size ripe bananas, or 2 large ripe bananas

1 package (18.5 ounces) plain butter recipe golden cake mix

1 package (3.4 ounces) vanilla instant pudding mix

½ cup light or dark rum

½ cup water

¼ cup vegetable oil

1 teaspoon pure vanilla extract

4 large eggs

For the glaze

8 tablespoons (1 stick) butter

1 cup packed dark brown sugar

¼ cup light or dark rum

¼ cup water

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Sprinkle the chopped walnuts evenly over the bottom of the pan and set the pan aside.

2. Peel the bananas and place them in a large mixing bowl. Beat the bananas with an electric mixer on low speed until mashed. Add the cake mix, pudding mix, ½ cup of rum, ½ cup of water, and the oil, vanilla, and eggs to the bananas. Beat on low speed until the ingredients are combined, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and well combined. Pour the batter over the walnuts in the prepared Bundt pan, smoothing the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is just starting to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes.

4. While the cake is cooling, make the glaze: Melt the butter in a medium-size saucepan over medium heat. Add the brown sugar, ¼ cup of rum, and ¼ cup of water to the butter. Stir constantly over medium heat until the mixture boils, 3 to 4 minutes. Let the glaze boil and continue stirring until the glaze thickens, 3 minutes longer. Remove the saucepan from the heat and set the glaze aside to cool for 10 minutes.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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5. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool 10 minutes longer, then place it on a cake plate with raised sides.

6. Using a long wooden skewer, poke 12 to 16 holes in the top of the cake and slowly spoon the warm glaze over the warm cake. Keep spooning until most of the glaze is absorbed (see Note). Let the cake cool to room temperature, 15 to 20 minutes, then slice it and serve.

Gotta Glaze!

Be patient as you spoon the warm glaze over the cake, allowing each spoonful to soak down into the holes you’ve poked on top before adding more. The glaze keeps the cake moist for days.

Keep It Fresh! Store this cake, wrapped in aluminum foil, covered with plastic wrap, or in a cake saver, at room temperature for up to five days. Freeze the cake, wrapped in aluminum