Do you like bananas? How about rum? Cake anyone? How about something quick and easy. Something where the longest time involved is the baking time?

Well, I am a rum lover. I can’t say I “love” bananas on their own, but I sure do love them in certain baked goods. I’m also one who likes “mini” as compared to “regular” cakes but hey, sometimes making a “regular” sized cake isn’t a horrible thing. Sometimes it turns our much more moist. Sometimes you just don’t have the patience to make “mini”.


In any case, this cake turned out pretty awesome. I’ll be delivering some of this to my kiddies. I found the recipe on I did leave my review on the site with my recommendation to only change the frosting recipe. This also uses a cake mix! Something I don’t do very often but also something I am not adverse to. Especially when feeling semi-lazy like I have been feeling as of late. 😉


Banana Rum Cake
adapated from

1 (18.25 ounce) package white 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
2 cups confectioners’ sugar
1 teaspoons vanilla extract
2 tablespoons dark rum

Preheat oven to 350 degrees F. Spray non-stick bundt pan with cooking spray.

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.

Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until toothpick inserted into center of cake comes out clean. Cool 10 minutes and then invert cake onto cooling rack.
For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar, vanilla and rum. Beat until smooth. Drizzle over cake. **Note: This made way more than enough frosting. You could easily cut this in half and still have more than enough frosting for the cake.