Banana Foster Cake

  I have a friend here at Penn State who lived in New Orleans for a while.  We became friends because he comes into the gym every day and works out.  I offered him a cupcake one day after his workout and we've become friends.  So we were talking one day and we got on the subject gumbo and jambalaya.  I told him about my jambalaya recipe, which you can find on here and he bragged about his gumbo recipe.  A few weeks later when things calmed down for everyone, he invited a a bunch of friends over for gumbo night.  I felt the need to bring dessert and thought long and hard about what I could bring that had a New Orleans flair too it and that I had ingredients for, without having to run to the store.  All the recipes online needed special things and I just wasn't going to make a special trip to the store to get them.  So I decided to take a regular butter cake recipe and jazz it up.  This recipe is was a huge hit!  I would tell you to definitely make it and enjoy it with your friends and family!  Bring a little bit of New Orleans home to your house!


   Ingredients
Foster topping :
2-3 bananas, sliced
1/3 c. butter
1/2 c brown sugar
pinch Cinnamon
2 Tbsp dark rum (I used Meyer's)
parchment that is cut out the size and shape of the 9x13 inch pan, grease the pan, place the parchment over it, and then spray with Pam again.

Melt the butter and brown sugar in a pan on the stove over low heat.  When the sugar dissolves take it off the heat, add the rum and cinnamon.  Then pour it in the bottom of a greased 9x13in cake pan.  Layer the slices bananas over the sugar mixture

Cake:
1 boxed butter, yellow cake mix (use the butter type, it is way better)
butter called for on the box
2 Tbsp dark rum (I used Meyer's dark rum)

Mix the cake according to the directions on the box and add the dark rum.  Pout gently over the bananas and sugar mixture.  Place directly in the oven preheated to 325 degrees.  Bake for 40 to 50 minutes or until cake is done.  Let cool for about 5 to 10 minutes and then take the tray that you're going to serve it on and hold it against the cake.  USE A HOT PAD!  The cake will still be hot!  Then carefully flip the cake over and  tap on the glass bottom.  The cake should fall right out.  Pull the parchment off the top of the cake and serve!

   This cake is so good, rich, luscious mixture of banana, rum, and caramel.  So GOOD!