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Banana Rum Cake w/ Caramel Sauce


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Rate this recipe 4.4/5 (22 Votes)


  • 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


Step 1

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.

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