Cake Recipes
Bacardi Banana Rum Cake
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 2/3 cup Bacardi Dark Rum
- 2 eggs
- 1/3 cup pecans or walnuts, finely chopped
- 1/8 teaspoon baking soda
- 2/3 cup water
- 1 cup ripe bananas, mashed
Rum Frosting
- 1/3 cup butter, softened
- 3 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 2 tablespoons Bacardi Dark Rum
Instructions
- Heat oven to 350 degrees F. Grease and flour** two 9 inch cake pans.
Cake
- Combine all ingredients in a large bowl. Blend well, then beat at medium speed for 2 to 4 minutes.
- Turn into prepared pans.
- Bake for 25 to 30 minutes or until cake is done. Test with wooden pick inserted in center.
- Cool completely and frost.
Rum Frosting
- Combine butter and sugar. Blend thoroughly.
- Stir in vanilla extract and rum. Beat until smooth.
- Frost cake.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!