Banana and Rum Cake with Pecans

    1 hour 15 minutes

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

    58 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (48)


    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!  -  04 Apr 2007  (Review from Allrecipes USA and Canada)


    The best banana cake ever. I used a bundt pan and it took almost 50 mins to finish baking..but well worth it!  -  24 Feb 2008  (Review from Allrecipes USA and Canada)


    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.  -  18 Dec 2007  (Review from Allrecipes USA and Canada)