Banana Rum Bundt Cake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Banana Rum Bundt Cake recipe, a true indulgence for those seeking a perfect blend of flavors. This moist and decadent cake is infused with the rich essence of ripe bananas and a hint of delicious rum. The combination of these two ingredients creates a heavenly aroma that will fill your kitchen and leave your taste buds craving for more. With its simple preparation and stunning presentation, this recipe is sure to impress your guests at any gathering or special occasion.

Keywords: Banana, Rum, Bundt Cake, Moist, Decadent.

Banana rum bundt cake recipe details

Banana rum bundt cake recipe, recipe Rating: 4.6
Number of votes:107

Moist and delicious banana based cake, enhanced with a banana rum glaze that is absorbed into the outer layer of the cake. Easy to make using yellow cake and instant vanilla pudding mixes with impressive results.
Ready in: 2 hours 30 mins

Ingredients

Serves: 14

• 1 cup chopped walnuts
• 4 ripe bananas
• 1 (18.25 ounce) package yellow cake mix
• 1 large (5.1 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 1/2 cup (1 stick) butter
• 1/4 cup water
• 1 cup white sugar
• 1/4 cup banana rum

Preparation method

Prep: 15 mins | Cook: 1 hour | Extra time: 1 hour 15 mins, cooling

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped walnuts in bottom of pan.
2. In a large bowl or stand mixer, mash bananas. (If using a stand mixer, use the flat beater to mash the bananas and mix the ingredients.) Add cake mix and pudding mix, eggs, 1/4 cup water, and 1/2 cup oil. Beat until well mixed and smooth. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a serving dish. Add 3/4 of the glaze to the bottom of the pan. Use a spatula to incorporate any walnuts or batter that is left in the pan into the glaze. Return cake to pan and pour remaining 1/4 of the glaze on top of the inverted cake. Leave cake in the pan until entirely cooled, about 1 hour, then invert onto serving dish and enjoy.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling, stirring constantly, until thickened, about 5 minutes. Remove from heat, allow to cool slightly for a minute or two, and stir in 1/4 cup banana rum.