Banana and Rum Cake with Pecans

Banana and Rum Cake with Pecans


57 people made this

This cake is a tropical delight. The flavours of banana and rum are a perfect match and the pecans add a delicious, crunchy texture.


Serves: 24 

  • 600g yellow cake mix
  • 1/4 teaspoon bicarb soda
  • 2/3 cup (160ml) dark rum
  • 2/3 cup (160ml) water
  • 2 eggs
  • 1 cup mashed bananas
  • 1/3 cup chopped pecans
  • 75g butter, softened
  • 2 1/2 cups (385g) icing sugar
  • 2 teaspoons vanilla essence
  • 2 tablespoons dark rum

Preparation:15min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour15min 

  1. Preheat oven to 180 degrees C. Grease and flour two 20cm cake pans.
  2. In a large bowl, combine cake mix, bicarb soda, rum, water, eggs, bananas and pecans. Bring together, then beat on medium speed 2 to 4 minutes.
  3. Divide into prepared pans. Bake for 25 to 30 minutes, or until toothpick inserted into centre of cake comes out clean. Cool completely.
  4. For the icing: Combine 75g butter with the icing sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

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