More About This Recipe
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, I'm 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. They're 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:
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.
Bake in a 350 degree F oven for about 30 minutes, or until cooked all the way through.
Let the cakes cool for a few minutes before removing them from the ramekins.
Cut the cakes into 3 pieces horizontally.
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!
Chop the chocolate for the ganache topping.
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.
Pour the ganache-rum sauce over the spice cakes.
Add a crunchy dried banana chip just for fun. Then eat 'em up!