Butter Rum Banana Cake

Ingredients

Cake Ingredients

• 1 1/2 cups sugar
• 1 cup land o lakes butter, softened
• 4 eggs
• 4 medium ripe bananas, mashed
• 1/4 teaspoon rum extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon

Sauce Ingredients

• 3/4 cup firmly packed brown sugar
• 1/3 cup light corn syrup
• 3 tablespoons water
• 5 tablespoons land o lakes butter
• 1/4 cup sweetened condensed milk
• 1/4 teaspoon rum extract

Topping Ingredients

• 1 cup land o lakes heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 cup honey-roasted cashews, if desired

Directions

1. 1

   Heat oven to 350°F Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add bananas and 1/4 teaspoon rum extract. Beat until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, just until mixed.

2. 2

   Pour into greased 13x9-inch baking pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least one hour.

3. 3

   Meanwhile, combine brown sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved (3 to 4 minutes). Add 5 tablespoons butter; continue cooking until butter is melted (1 to 2 minutes). Remove from heat; stir in condensed milk and 1/4 teaspoon rum extract. Cool 15 minutes.

4. 4

   Beat whipping cream in small bowl at high speed until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.

5. 5

   To serve, place individual cake servings onto dessert plates. Drizzle with about 1 tablespoon sauce. Dollop with whipped cream; sprinkle with cashews, if desired. Drizzle with additional sauce. Store refrigerated.