Rum Cake

The perfect dessert for any occasion!

Serves: 12

1 package Yellow Cake Mix (2 layer size, no pudding added)
1 package Concord Foods Banana Cream Pie Mix
4 large eggs
3/4 cup water
3/4 cup oil
1/4 cup dark rum
1/3 cup milk

1. Preheat oven to 350ºF. Grease and flour 10" tube or bundt cake pan.
2. Combine cake mix, filling pouch of Banana Cream Pie Mix, eggs, water and oil in a large bowl.
3. With electric mixer on low speed, blend to moisten. Continue to beat on medium speed for 3 minutes.
4. Pour batter into prepared pan and bake for 45 - 55 minutes or until cake tester inserted in center comes out clean.
5. Cool in pan on wire rack for 15minutes. Invert cooled cake onto serving plate.
6. When cake is completely cooled, poke holes in top of cake with meat fork or skewer. Drizzle rum over top of cake.
7. If desired, garnish cake with prepared Banana Cream Pie whipped topping (see step 5 on package for topping directions).
8. Refrigerate cake for at least 1 hour.

Category: Desserts