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Bacardi Banana Rum Cake
1 (18.25 ounce) box yellow cake mix
2/3 cup Bacardi Dark Rum
1/3 cup pecans or walnuts, finely chopped
1/8 teaspoon baking soda
2/3 cup water
1 cup ripe bananas, mashed
1/3 cup butter or margarine, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons Bacardi Dark Rum
Cake: Heat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
Combine all ingredients in a large bowl. Blend well, then beat at medium speed, 2 to 4 minutes.
Turn into prepared pans.
Bake 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.
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