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

1. Heat oven to 350 degrees F. Grease and flour** two 9 inch cake pans.

Cake

1. Combine all ingredients in a large bowl. Blend well, then beat at medium speed for 2 to 4 minutes.
2. Turn into prepared pans.
3. Bake for 25 to 30 minutes or until cake is done. Test with wooden pick inserted in center.
4. Cool completely and frost.

Rum Frosting

1. Combine butter and sugar. Blend thoroughly.
2. Stir in vanilla extract and rum. Beat until smooth.
3. 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!