– 1 box Yellow Cake Mix – 1 (3.4oz) small box Vanilla Instant Pudding – ½ cup All purpose flour (61g) – ¾ cup light brown sugar (162g) packed into measuring cup – 1 teaspoon 4g baking powder – ½ teaspoon ground cinnamon (1.5g) – ½ teaspoon salt (3g) – 1 ½ teaspoon vanilla extract (6g) – ¾ cup vegetable oil (160g or 5.5 oz) – 3 eggs – 1¼ cup mashed bananas – 4 oz milk – 4 oz rum – ½ cup Pecans, chopped (52g) – 1 cup Sugar (200g) – 1 stick Unsalted butter (113g) – ¼ cup Water (61g) – ¼ cup Rum (61g)
Turn on the oven to 325 degrees F and butter and flour a bundt pan.Sprinkle chopped pecans on the pan bottom.Mix cake mix, vanilla custard mix, flour, light brown sugar, cinnamon, baking powder and salt in a bowl. Blend with whisk.
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Next, add eggs, vegetable oil, mashed bananas, milk, rum, and vanilla. Blend the ingredients on low speed with an electric mixer (paddle attachment if using a stand mixer) for 15-20 seconds. Increase to medium speed and mix for two minutes.
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Scrape bowl sides and bottom as needed. Runny batter.Pour or scoop batter into bundt pan and bake for 50–55 minutes until a wooden skewer/toothpick comes out clean or with a few crumbs.
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When the cake approaches 45 minutes, modify baking time.Glaze last 15 minutes of baking.Mix sugar, butter, water, and rum in a saucepan over low heat until butter melts.
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Increase heat to medium and whisk regularly until boiling. If you don't stir, it may boil over. Remove after 3 minutes of boiling.
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After the cake is removed from the oven and left in the pan, this glaze will be drizzled on. Pour the warm glaze over the cake in pan and let it sit for 15 minutes.
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After 15 minutes, when the glaze has absorbed, place the cake plate/pedestal upside down against the cake pan and flip it all together so the cake plate is right side up and the pan is on top. Remove the can pan to see the cake.
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