Cake no. 3 is my take on Banana’s Foster. Okay, okay! Its not the same thing because I didn’t caramelize bananas in brown sugar, so I get that… but regardless, it is yummy.
This cake was taste-tested by my friend Esther – and these are her thoughts:
“Very excellent texture and taste!! You would think this kind of cake would be insanely sweet but it was a lovely balance! Love it! Big fan.” She also told me the liquor glaze was subtle and just right! Her photo is below. Thanks, Esther!
Here’s the recipe: (I didn’t veer too far away from my Coconut Rum cake – I used that recipe as my template.)
Banana’s Foster Bundt cake
1 golden cake mix
1 banana pudding mix (small box)
½ cup banana liquor
½ cup oil
½ cup butter
1 cup sugar
¼ cup water
1/4 cup dark rum
¼ cup banana liquor
Prepare pan, sprinkle chopped pecans in the bottom. Heat oven to 350.
Mix cake ingredients together. Beat on medium speed for two minutes.
Pour in prepared pan and bake at 350 for 1 hr.
*** Just a word about my cake baking: When I use my decorative bundt pans, I sit them on a cookie sheet in the oven while baking so that I’m not letting them sit unevenly on the wire shelves. It allows the cake to not lean between the wires, and hopefully bake up without leaning. ***
When the cake is finished baking and is resting, make the glaze. In a small pan melt butter, add sugar and water and bring to a boil for one minute. Remove from heat and add rum.
Poke holes in the cake (still in pan) and pour some of the glaze over the cake, and down the inside of the pan. Let it rest for another 30 minutes until turning out of the pan. Once you’ve successfully turned the cake out, poke holes in the cake, (the top, the sides and the middle hole of the bundt) and pour the remaining glaze over the cake.
I think cake #3, Banana’s Foster Bundt can be considered a success! I have a feeling it would be really yummy warm, with some vanilla ice cream and possibly a little more caramel!