Banana Rum Cake w/ Caramel Sauce

Catherine Cappiello Pappas


A simple slice of cake and a cup of coffee; need I say more?

☆☆☆☆☆ 0 votes
5 Min
25 Min


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.

About this Recipe