• 1 box of yellow cake mix
• 4 large eggs
• 1/2 cup of water
• 1/3 cup of oil
• 1 box of vanilla pudding
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 3-4 large ripened bananas
• OPTIONAL- 1/4 cup of rum, or more to taste

Preheat your oven to 350 degrees. Spray a bundt or two loaf pans with non stick spray, and set to the side.

In a large bowl, mix together the eggs, oil, water, and cake mix until just combined.

Mash up the bananas (with the rum, if using), and add to the bowl, along with the spices, and pudding mix.

Mix for two to three minutes (this is where a stand mixer is love- I know not everyone has one), until batter is thick and forms ribbons similar to this. http://i280.photobucket.com/albums/kk191/colapink/baking/sponge-cake-ribbon.jpg

Pour the batter into your pan(s), and place in the oven. Set your timer for 55-60 minutes.

The cake will be done when a toothpick inserted into the center comes out clean!

Cool on a baking rack for about half an hour before trying to take the cake out of its pan, or pans, else the cake might fall apart from being too warm.

When the cake is cool, dust with powdered sugar, or cover in the following glaze- but be careful.

Rum Glaze

• 1 stick of butter or margarine
• 1 1/4 cups of brown sugar
• 1/4 cup of rum

Put the butter and sugar into a small saucepot, and heat up until the butter is melted, and most of the sugar is dissolved. CAREFULLY add in the rum, and use a long spoon or spatula to stir- the rum will cause the sugar and butter to cook into a toffee-ish syrup, which can ignite if you aren't careful. Cook for two to five minutes, depending on desired consistancy- two for a thin syrup that will absorb into the cake, five for a thick glaze that will set up like caramel.

Labels: cakes, toppings- glazes