I had this astounding idea. I was going to set out to make a Janafied version of each of the treats in this little Martha Stewart photo. I thought I'd get a jump start on creating recipes for foods I would want at my bridal shower. I love the simplicity of this all white dessert table. I truly meant to make a white bundt cake with white frosting. I did....until I went to the grocery store hungry.It was a bad move on my part. We all know how it ends. You walk in with the munchies and intent to buy salmon, lemons and rosemary but walk out with Doritos, HoHos, and a Dr. Pepper. It happens to us all. In the blink of an eye my sweet, petite all white bundt cakes lightly flavored with lavender and vanilla became deep, rich, butter, sugar, rum filled bananas foster bundt cakes. It all went downhill as I stood in front of the pudding mixes. I was no match for the banana pudding.
Thank. Heaven. Hallelujah. Best. Fail. Ever.
I am extremely grateful to my munchies. This recipe was pulled together on a whim, mid shopping spree and couldn't have turned out better. Its ooey, gooey, warm, buttery, and (for you Dorsey) filled with the rummy goodness of a bananas foster sauce.
Personally, I recommend solely making individual size bundt cakes. I made a large cake too, but in my opinion the small bundt cakes, which can be fully immersed into the sauce, are far superior. I quite literally set each cake in the sauce, waited a bit then flipped them over and letting the tops soak up the goodness. Plated, served, and went back for seconds....and thirds...and then banished them to my fiance's office.
Well played, Munchies. Well played. I tip my hat to you, Mr. Banana Pudding. I was not your equal.
Bananas Foster Bundt Cake
For the bundt cake:
1 18.5-ounce package white or butter cake mix
1 3.4-ounce package instant banana pudding mix (again, well played, Sir)
4 large eggs
1 cup milk (do not use low-fat or nonfat)
1/4 cup rum
1/2 cup vegetable oil
For the glaze:
Preheat oven to 350°F. Generously butter a 10- to 12-cup Bundt pan or two mini bundt pant sheets; dust with flour.
Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, rum, and oil. Transfer to prepared pan.
Bake cake until tester inserted near center comes out clean, about 15 minutes for mini bundt cakes and 50 minutes for a large bundt cake. Set pan with cake(s) on rack while preparing glaze.
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the rums. Continue to cook the sauce until simmering. Turn heat to low.
1 3.4-ounce package instant banana pudding mix (again, well played, Sir)
4 large eggs
1 cup milk (do not use low-fat or nonfat)
1/4 cup rum
1/2 cup vegetable oil
For the glaze:
1/2 cup butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana flavored rum
¼ cup dark rum
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana flavored rum
¼ cup dark rum
Preheat oven to 350°F. Generously butter a 10- to 12-cup Bundt pan or two mini bundt pant sheets; dust with flour.
Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, rum, and oil. Transfer to prepared pan.
Bake cake until tester inserted near center comes out clean, about 15 minutes for mini bundt cakes and 50 minutes for a large bundt cake. Set pan with cake(s) on rack while preparing glaze.
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the rums. Continue to cook the sauce until simmering. Turn heat to low.
Generously soak each mini bundt cake or spoon warm sauce over the top of a large bundt cake. For mini bundt cakes place top down into the sauce then flip after 20 seconds or so. Let sit in sauce bottoms down for another 20 seconds before removing with a slotted spatula.
Serve immediately or store in the refrigerator. Reheat before serving.
Enjoy!
Serve immediately or store in the refrigerator. Reheat before serving.
Enjoy!
