Found through the wonderful  FACCC2

< KIDDIES, MAKE YOUR PARENTS BUY THE RUM FOR THIS DESERT, AND USE IT UNDER THEIR CONSENT AND SUPERVISION.

1 Package of angel food cake mix or equivalent homemade
1/4 teaspoon baking soda
2/3 cups of dark (or light) rum. cold.
2/3 cup of cold water. cold.
1 cup of mashed bananas.
1/3 cup of chopped pecans (optional)

DIRECTIONS

1) Preheat oven to 350 degrees F (175 C). Grease and flour large bundt pan.
2) In a large bowl, combine cake mix, baking soda, rum, water, bananas, nuts. Bring together, then beat on medium speed for about 1 minute.
3) Pour into large bundt pan. Bake for 40-50 minutes, or until the "toothpick test" is clean. (Stick a toothpick in the middle-most part of the cake, pull it out. If it's clean, it's done.)
4) Make a glaze (A traditional glaze works, but add 1-2 tablespoons of rum) or dust with confectioner's sugar.


Okay, first thing, this makes a LOT of THIN batter. All of your pecans will be on the bottom of the bowl of batter, and the top of the cake. Make sure to stir them through a bit with a spatula to even them out.

Put the cake pan on a tray as it just might cook over in the oven. I had the foresight to do so and ended up with a little pile of batter in the middle underneath the pan.

If the cake is still warm when you take it out of the pan, RESIST THE URGE TO LEAN OVER IT FOR A SNIFF! The alcohol fumes WILL knock you for a loop!

When fully cool and sugared, this cake smells amazing. The spiced rum and banana compliment each other wonderfully and the crunch of the pecans gives it character! INCREDIBLY moist for being from an angel food cake mix. Just divine! :)