Banana Rum Cake

Cake:

• 1 (15.25 ounce) package yellow cake mix
• 1 cup mashed bananas
• ⅔ cup dark rum
• ⅔ cup water
• ⅓ cup chopped pecans
• 2 large eggs
• ¼ teaspoon baking soda

Frosting:

• ⅓ cup unsalted butter, softened
• 3 cups confectioners’ sugar
• 2 tablespoons dark rum
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. Make the cake: Stir cake mix, bananas, rum, water, pecans, eggs, and baking soda in a large bowl until combined, then beat with an electric mixer on medium speed for 2 to 4 minutes. Pour into the prepared pans.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen cakes; invert carefully onto a cooling rack and let cool completely, about 25 more minutes.
4. Meanwhile, make the frosting: Beat butter in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioners sugar; blend thoroughly. Mix in rum and vanilla until smooth.
5. Spread frosting on cooled cake tops, then stack layers and frost sides.

Tips

If you’d like to use a Bundt pan, bake for about 50 minutes.