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Ingredients

2 ripe bananas, mashed 4 eggs ½ cup vegetable oil ½ cup water ¼ cup banana liqueur ¼ cup rum 1 (15.25 ounce) package yellow cake mix 1 (4 ounce) package instant vanilla pudding mix 1 cup white sugar ½ cup butter ¼ cup water ¼ cup banana liqueur ¼ cup rum

Nutrition Info

503.5 calories carbohydrate: 62.8 g cholesterol: 83.1 mg fat: 22.8 g fiber: 0.9 g protein: 4 g saturatedFat: 7.2 g servingSize: - sodium: 450.3 mg sugar: 46.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
Mix bananas, eggs, vegetable oil, 1/2 cup water, 1/4 cup banana liqueur, and 1/4 cup rum together in a bowl until smooth. Beat in cake mix and pudding mix, scraping sides down as needed, until batter is smooth, about 2 minutes. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
Bring sugar, butter, and 1/4 cup water to a boil in a saucepan 15 minutes before the cake is done. Stir in 1/4 cup banana liqueur and 1/4 cup rum until glaze is well mixed. Pour glaze into a glass measuring cup.
Remove cake from oven and pour glaze around the sides of the cake while it is still in the pan, let soak for 30 minutes. Invert cake onto a platter.

1 fluted tube pan

A delicious, easy banana rum cake.