Bananas Foster Cake Recipe
Ingredients
| Butter | 1/3 Cup (16 tbs) | |
| Light brown sugar | 1 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Rum | 6 Tablespoon | |
| Bananas | 3 Large, sliced | |
| Cake pudding mix package | 1 | |
| Butter | 1/2 Cup (16 tbs), melted | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Eggs | 2 |
Directions
Lightly butter the side of a 10-inch cast iron skillet or 10 inch round cake pan.
Melt the 1/3 cup butter in the skillet over low heat.
Remove from heat and add the brown sugar, cinnamon and 2 to 4 tablespoons rum; spread the rum mixture over the bottom of the skillet with a fork.
Layer banana slices in the skillet to cover the rum mixture.
Combine the cake mix, the 1/2 cup butter, milk, eggs and the remaining 2 tablespoons rum in a mixing bowl; mix until smooth.
Pour the milk mixture carefully over the banana layer.
Bake at 350 degrees for 45 minutes or until top springs back when touched lightly.
Remove from oven.
Run a knife around the edge to release the cake.
Invert onto a serving plate.
Serve with vanilla ice cream and toasted slivered almonds.
Melt the 1/3 cup butter in the skillet over low heat.
Remove from heat and add the brown sugar, cinnamon and 2 to 4 tablespoons rum; spread the rum mixture over the bottom of the skillet with a fork.
Layer banana slices in the skillet to cover the rum mixture.
Combine the cake mix, the 1/2 cup butter, milk, eggs and the remaining 2 tablespoons rum in a mixing bowl; mix until smooth.
Pour the milk mixture carefully over the banana layer.
Bake at 350 degrees for 45 minutes or until top springs back when touched lightly.
Remove from oven.
Run a knife around the edge to release the cake.
Invert onto a serving plate.
Serve with vanilla ice cream and toasted slivered almonds.
Chef
