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Mini Banana Cream Rum Cakes

Sugar and Charm Recipe by
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Mini Banana Cream Rum Cakes
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 6
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Mini Banana Cream Rum Cakes

If you love spice cake, chocolate and bananas then you will definitely enjoy these rummy spiced banana cream cakes!

Ingredients

Water, vegetable oil and eggs called for on cake mix box
2
teaspoons rum
1/2
cup heavy cream
6
ounces dark chocolate chopped
1
box Betty Crocker™ SuperMoist™ spice cake mix
1
box banana pudding
Milk or half-and-half called for on the pudding box

Directions

  • 1 Follow the directions on the box for the Betty Crocker™ Spice cake mix.
  • 2 Butter 6 small ramekins to bake the cake in. Bake in a 350°F oven for about 30 minutes or until cooked all the way through.
  • 3 Whip up one box of banana pudding to use for the center of the cakes.
  • 4 Let the cakes cool for a few minutes before removing them from the ramekins.
  • 5 Cut the cakes into 3 pieces horizontally, then place a layer of banana pudding on each layer before putting it back together. This makes a yummy filling!
  • 6 In a small heat-proof bowl, add chopped chocolate.
  • 7 In a sauce pan, heat heavy cream over medium heat until it boils for just a few minutes.
  • 8 Pour the heavy cream over the chocolate. Let it sit for 2 minutes, then whisk to melt the chocolate; Add in the rum and whisk some more!
  • 9 Pour ganache sauce over the spice cakes and enjoy!!
See Step By Step

Step By Step  

Spice cake, banana pudding, rum and chocolate ganache combine to make amazing Mini Banana Cream Rum Cakes.

As prepared by Sugar and Charm,

Get out the rum, because this recipe is just waiting to be baked up and inhaled!

Once the leaves start falling and the perfect chill of fall hits the air, Iʼm all about spice cake – and pumpkin spice, particularly – and I try to incorporate these deliciously familiar fall flavors into my desserts. Baking and cooking with these flavors conjures up the warmest of memories, and there's no better way to get into the fall spirit.

If you love spice cake, chocolate and bananas then you will definitely enjoy these yummy Mini Banana Cream Rum Cakes. Theyʼre very simple to make and filled with creamy banana pudding. I almost think it turned out to be a mix between a cake and a whoopie pie – all stacked up and topped with a chocolate ganache – mmmmmm!

Goodbye bikini season and hello fall! Let's make these:


Mini Banana Cream Rum Cakes

Start by following the directions on the box for the Betty Crocker spice cake mix. Then grease 6 small ramekins to bake the cake in.

 

Mini Banana Cream Rum Cakes

Bake in a 350 degree F oven for about 30 minutes, or until cooked all the way through.

 

Mini Banana Cream Rum Cakes

Let the cakes cool for a few minutes before removing them from the ramekins.

 

Mini Banana Cream Rum Cakes

Cut the cakes into 3 pieces horizontally.

 

Mini Banana Cream Rum Cakes

Whip up one box of banana pudding to use for the center of the cakes, and add a layer of the pudding on each before putting back together. Banana pudding makes a yummy filling!

 

Mini Banana Cream Rum Cakes

Chop the chocolate for the ganache topping.

 

Mini Banana Cream Rum Cakes

Put the chopped chocolate in a small heat-proof bowl. In a sauce pan, heat heavy cream over medium heat just until it begins to boil. Pour the heated cream over the chocolate in the bowl. Let it sit for 2 minutes, then whisk to melt the chocolate. Add the rum and stir well.

 

Mini Banana Cream Rum Cakes

Pour the ganache-rum sauce over the spice cakes.

 

Mini Banana Cream Rum Cakes

Add a crunchy dried banana chip just for fun. Then eat 'em up!

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Nutrition Information 
No nutrition information available for this recipe
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