Banana Rum Cake

Reviews More Reviews

Most Helpful Positive Review

Apr 04, 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!

—Budget Mom

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Most Helpful Critical Review

Sep 30, 2003

Easy to make, but rum flavor extuingishes all other flavors. Too strong for my taste and not moist enough.

—SCHLAU

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52 Ratings

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!

—IA_cooks

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Mar 03, 2003

I did not find this recipe dry at all! My cake turned out very moist. I did not find the rum overwhelming either. But then I like rum. I was surprised at how well the Banan tasted! I did find the frosting dry and added more butter to mine. But, then, my frostings never turn out :o)

—AMENEOU

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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.

—QUEENV1978

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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!!!!!

—TopGunPollyAnna

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Oct 21, 2007

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.

—JESSIE6381

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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!

—VTStrid

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Nutrition

Calories
219 kcal
11%

Carbohydrates
34.2 g
11%

Cholesterol
25 mg
8%

Fat
6.7 g
10%

Fiber
0.6 g
3%

Protein
1.8 g
4%

Sodium
179 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Rum Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 219
** Calories from Fat: 60

% Daily Value *
** Total Fat 6.7g 10 %
** Saturated Fat 2.2g 11 %
** Cholesterol 25mg 8 %
** Sodium 179mg 7 %
** Potassium 65mg 2 %
** Total Carbohydrates 34.2g 11 %
** Dietary Fiber 0.6g 3 %
** Protein 1.8g 4 %
** Sugars 25.3g
** Vitamin A 2 %
** Vitamin C 1 %
** Calcium 4 %
** Iron 5 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.