Banana Rum Cake w/ Caramel Sauce
Catherine Cappiello Pappas
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- for the cake:
- 1 box of yellow cake mix
- ½ tsp. baking soda
- ½ cup rave review culinary rum
- 2 eggs
- ¼ cup sour cream
- 4 ripe bananas
- 2 tbs. vegetable oil
- for the drizzle:
- ½ cup powdered sugar
- 3 tbs. butter
- 2 tbs. nielsen massey vanilla
- 2 tbs. rave review spiced rum
1For the Cake
Preheat Oven 350 degrees
In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth.
Butter a bundt pan and pour the batter evenly into the pan.
Bake 25 – 30 minutes or until the toothpick test comes out clean.
Let cool and gently remove from pan.
For the Drizzle
In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth.
Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.