Banana Rummmm Cake

Banana liqueur and rum are integral components of the cake and the glaze in this sweet, rum-soaked cake great for brunch or pot-lucks.

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Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt(R)).

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.

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