Reviewed: Nov. 25, 2009

I have made 3 of these cakes in the last 2 weeks. This is the easiset and most delicious cake. Definitely a keeper!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ThePilot'sWife

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Zebulon, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

The cake recipe is perfect as written. I am not a big cake mix user as I prefer to make homemade, but I am not against using cake mixes either! I am giving 4 stars because the amount of frosting is way too much for me. I ended up using the 2 Tbsp of rum, the 1/3 cup butter and only 2 cups of powdered sugar and the frosting was just the right consistency. However, if making this again, I would halve the frosting that I made as it was enough for 2 cakes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

I made this in a bundt pan, Cooked it for 35-40 min. I used Banana Rum and topped with the glaze and crushed walnuts. It was soon easy and everybody loved it. It had a very light rum taste. The glaze had more of a rum taste than the cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wickwook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2009

I made this cake in a bundt pan. It was moist and had a good banana flavor. I had to use a spiced rum instead. This is a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rick

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

This was okay - It didn't do much for me or my guests but it wasn't bad...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

my mom made this cake without the pecans. It was absolutely delicious. Wasn't long (2meals) before we were scraping the plate for the crumbs

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pambecee

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

Very yummy. The adults LOVED it, kids, hated it. So next time I'm going to use rum flavoring. Great way to use up ripe bananans.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pinkkellie

Home Town: Turlock, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2008

I've made this several times--with variations-I used pineapple cake mix,increased rum to 1 cup(decrease water to 1/3 cup)--increased nuts to 3/4 cup and added 1/2 cup raisins, baked in two loaf pans for 55 minutes

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

peg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

SIMPLY AWESOME! I used white cake mix and light rum because it is what I had on hand. I also smashed the pecans up into almost a powder b/c nobody here likes little pieces of nuts in their cakes. The only problem I had was with the frosting-I would suggest using 2 1/2 cups of powdered sugar to start and adding more as needed; I followed the recipe exactly and mine was so stiff that it was almost unspreadable. Otherwise, just AWESOME!!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TopGunPollyAnna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

The best banana cake ever. I used a bundt pan and it took almost 50 mins to finish baking..but well worth it!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

IA_cooks

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2007

This recipe was awesome. I used Appleton Jamaican Rum and it turned out very very nice. I should be embarrased to admit but the cake was gone in less than 24 hours, and it was only 4 people eating it. I put mine in a bunt instead of a layer cake, and I made a rum glaze instead of frosting and it was so tasty. I'm making it again for Christmas dessert.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

QUEENV1978

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2007

The cake was really good, but even with 2/3 cup of rum, it was still really strong. It overpowered the taste of the cake and bananas, and the frosting tasted like sugared rum. Overall, I liked it, but I would definitely not recommend it for kids!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rhiannon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2007

Very good! I messed up the frosting (too much butter) so I used that frosting (thick) just for the top and to hold the two cakes together, then used purchased butter cream frosting for the entire cake. VERY good!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

VTStrid

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2007

Tasted like banana nut bread with a little zing. I acually could have used more rum, and a little less banana.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VM4850

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2007

Love this cake. I did make three changes...1 cup of rum and 1/3 cup of water, instead of 2/3 of each. Also I used the Glaze from Easy Rum Cake instad of the frosting in this recipe. I will make again and again. P.S. This cake is for those of us who like the taste of rum!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Budget Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2006

This IS moist & flavorful! I am out of dark rum so I used bacardi gold & I only added 1/2 cup to the cake (making up the difference w/ water) but added about 3 tbp to the frosting instead of 2. The Gold doesn't have as strong a rum flavor so for those of you who are unsure of the rum taste, I would go w/ that. The frosting was pretty dry...I added milk a tbp. at a time until I got it to the right consistency. My only other complaint is that there wasn't quite enough frosting to get a thick, beautiful coat on the cake but that sure didn't affect the taste. With the conversions this site offers, it won't be any problem, next time, to print out another copy using 30 servings....this will up the frosting amount by 1/4. Thanks for a wonderful cake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2006

I followed the directions to a tee, and even came up slightly short on the 1 cup mashed bananas, and it turned out very nice and moist. However, the rum taste is different than that of a island rum cake. If I make it again, I will make sure not to skimp on the cheap dark rum and splurge for the good stuff! I think the cheap stuff made it taste funny.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2006

This is a great recipe! It puts a spin on your typical rum cake. I prepared mine and then cooked it in a bunt cake pan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Leilani

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2006

This is now my alltime favorite cake. I did have to change the icing some - mine was too dry. I poured a little milk in to thin it up. I also added a tiny bit of rum extract to the icing. I made this for a get together on Sunday - the cake was gone by Monday. I only had two tiny slices!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2005

this was a very good cake, however i used rum extract instead of rum, and i found the taste to be a bit strong, i dont know if it would have been that way had i used dark rum, but i ended up adding about a ton of whipped topping to the frosting recipe and i garnished it with bannana and sprinkled some cinnamon, it helped cute the rum taste in half.

Was this review helpful? [ YES ]
1 user found this review helpful