A delicious, easy banana rum cake.


Recipe Summary

15 mins
50 mins
30 mins
1 hr 35 mins
1 fluted tube pan


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).

  • Mix bananas, eggs, vegetable oil, 1/2 cup water, 1/4 cup banana liqueur, and 1/4 cup rum together in a bowl until smooth. Beat in cake mix and pudding mix, scraping sides down as needed, until batter is smooth, about 2 minutes. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.

  • Bring sugar, butter, and 1/4 cup water to a boil in a saucepan 15 minutes before the cake is done. Stir in 1/4 cup banana liqueur and 1/4 cup rum until glaze is well mixed. Pour glaze into a glass measuring cup.

  • Remove cake from oven and pour glaze around the sides of the cake while it is still in the pan; let soak for 30 minutes. Invert cake onto a platter.

Cook's Note:

Banana pudding mix can be used in place of the vanilla pudding mix.

Nutrition Facts

504 calories; protein 4g 8% DV; carbohydrates 62.8g 20% DV; fat 22.8g 35% DV; cholesterol 83.1mg 28% DV; sodium 450.3mg 18% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I followed the recipe exactly since there were no reviews yet except that I baked it in a Bundt pan. I did have banana cream sugar free pudding mix and it worked great. I poured the glaze over the cake before releasing it from the pan (which came out perfectly) and also poured some on top of the cake after poking holes in it. It didn't really make a glaze as such but it was good and made the cake very moist. Sadly I forgot to take a picture of it. Read More