Rum, Banana and Pecan Cake

    4 hours 45 min

    A delicious cake that's perfect for everyday enjoyment and special occasions, such as birthdays. Two layers of banana and pecan cake, are filled and topped with a rum icing.

    58 people made this

    Makes: 1 23cm round cake

    • 520g sponge cake mix
    • 1/4 teaspoon bicarbonate of soda
    • 150ml dark rum
    • 150ml water
    • 2 eggs
    • 250g mashed bananas
    • 40g chopped pecans
    • 75g butter, softened
    • 350g icing sugar
    • 2 teaspoons vanilla extract
    • 2 tablespoons dark rum

    Prep:20min  ›  Cook:25min  ›  Extra time:4hr cooling  ›  Ready in:4hr45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
    2. In a large bowl, combine sponge cake mix, bicarbonate of soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
    3. Divide into prepared tins. Bake at 180 C / Gas 4 for 25 to 30 minutes or until skewer inserted into centre of cake comes out clean. Cool fully.
    4. Combine 75g butter with the icing sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth. Spread over the cakes when cool.

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    Reviews & ratings
    Average global rating:

    Reviews in English (47)


    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 US | 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 US | 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 US | Canada)