Banana Rum Cake w/ Caramel Sauce
- For the Cake
- 1 box of yellow cake mix
- 1/2 tsp. baking soda
- 1/2 cup Rave Review Culinary Rum
- 2 eggs
- 1/4 cup sour cream
- 4 ripe bananas
- 2 tbs. vegetable oil
- For the Drizzle
- 1/2 cup powdered sugar
- 3 tbs. butter
- 2 tbs. Nielsen Massey Vanilla
- 2 tbs. Rave Review Spiced Rum
Preparation time 5mins
Cooking time 30mins
Adapted from livingthegourmet.com
For 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.