Banana Rum Bundt Cake with Caramel Glaze

This Banana Rum Bundt Cake is made with roasted bananas for extra flavor, soaked in a buttery rum syrup, and finished with a glossy caramel-rum glaze. Boozy, moist, and decadent, it’s the perfect ending to a special dinner or holiday feast.

I never really thought of banana as a fall flavor. Even banana bread. Cozy as it is, it didn’t feel like it belonged in the same category as pumpkin spice or cranberry. But once I tried roasting bananas, everything changed. The heat transformed them into something caramelly, jammy, and rich, and suddenly they tasted right at home in my autumn bakes.

Inspired, I cobbled together some of my favorite elements from other desserts on this blog to create this Banana Rum Bundt Cake recipe. With its cinnamon-spiced roasted banana crumb, boozy rum soak, and glossy caramel-rum glaze, it’s become my new go-to fall dessert. Roasted banana is officially a fall flavor in my book – don’t sleep on it!

Roast the Bananas for Extra Flavor

Roasting bananas in their peels is the secret to this deeply flavorful banana rum bundt cake. As they bake, the bananas caramelize and become jammy. Be sure to bake them until the peels are fully black before mashing them into a smooth roasted banana puree, which creates big flavors for this moist banana cake.

Combine the Wet Ingredients

To build the banana cake batter, stir the roasted banana puree with buttermilk, brown sugar, vegetable oil, golden rum, eggs, and vanilla. The rum adds depth right into the batter, creating a flavor that is warm and slightly boozy.

Mix the Wet and Dry Ingredients

Whisk the flour, cinnamon, baking powder, baking soda, and salt separately so the spice and leavening are evenly distributed. Gradually sift in about 1/3 of the dry ingredients at a time. Adding the dry ingredients gradually prevents overmixing, ensuring the rum bundt cake has a tender crumb.

Bake Until Golden and Set

A bundt pan gives this dessert its beautiful shape, but it also requires proper prep. Coat the pan generously with flour-based baking spray, especially if you’re using a pan with intricate designs. (I used .) Once you pour in the batter, tap the pan firmly on the counter to release air bubbles. This not only helps to prevent gaping tunnels in the sponge, but also ensures your banana rum cake has flawless-looking crust. Bake the bundt cake at 350°F until golden, fragrant, and fully set in the center.

Soak the Cake with Rum Syrup

This butter-rum syrup is what makes the cake so incredibly moist and indulgent. Butter, sugar, and water simmer into a glossy mixture that’s finished with smooth golden rum. Stir constantly so the sugar dissolves, and add the rum off the heat to preserve its flavor.

Poke plenty of holes in the cake so the rum syrup can seep deep in evenly. Pour it over slowly in stages, allowing the syrup to soak in fully before adding more. Covering the cake and letting it rest for at least two hours (or even better, overnight) creates a truly boozy bundt cake that only gets better with time.

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Turn the Syrup-Soaked Banana Rum Bundt Cake Out of the Pan

Please tell me that you also do a little jig when your bundt cake releases flawlessly. (So satisfying!) Once the syrup has been absorbed, carefully invert the banana rum bundt cake onto a serving platter. If it resists, gently warm the pan in the oven to loosen it. I learned this trick from making on repeat last Christmas. It works every time, and your syrup-soaked cake comes out beautifully intact, ready for the caramel finish.

Make the Rum Caramel (Step-by-Step)

Every great caramel starts with sugar melted to a deep amber color. Stir constantly to avoid scorching, and watch closely – sugar can change from perfect to burnt in seconds. This gives the glaze its rich, slightly bitter edge that balances the sweetness of the banana rum cake.

Adding butter creates a silky, luscious caramel sauce. Put the cubes in all at once. Stir continuously and expect it to bubble and spurt.

Finish the Caramel Sauce with Cream and Rum

Slowly pour in the cream, whisking constantly, then stir in the rum and sea salt. This creates a glossy salted caramel-rum glaze that clings beautifully to the cake. If the caramel wants to seize with the addition of cream, just keep whisking until the lumps disappear.

Drizzle, Slice, and Serve

Once the caramel cools slightly, pour it generously over the cooled banana rum bundt cake, letting it drip down the sides and pool in the center. Sprinkle with coarse or flaky sea salt.

Salt + caramel = a no-brainer when it comes to making flavors pop!

Tips for the Best Banana Rum Bundt Cake

• Use roasted bananas for deep flavor
  Roasting the bananas in their peels draws out their natural sugars and gives them a rich, caramel-like flavor.
• Prep your bundt pan thoroughly
  Bundt cakes are notorious for sticking, so be generous with flour-based baking spray such as . Make sure to coat every groove of the pan before adding your batter. A well-prepped pan guarantees a cake that unmolds flawlessly.
• Choose golden rum for balance (or try this swap)
  Golden rum has a smooth, mellow profile with notes of vanilla, caramel, and toasted almond that pair perfectly with bananas and caramel glaze. If you don’t have golden rum, a good dark rum will also work.
• Give the cake time to soak in the syrup
  Once you drizzle on the butter-rum syrup, resist the urge to rush. Letting the cake rest for at least two hours (or overnight) allows the syrup to fully infuse the crumb.
• Serve with caramel-coated bananas on the side
  You will have leftover caramel sauce, so reheat it in a small saucepan, then add three quartered fresh bananas. Gently warm them in the sauce until coated. Serve these caramel-coated banana pieces alongside slices of cake.
• Bake ahead for even better flavor
  This banana rum bundt cake actually improves with time. Bake it a day in advance, let it soak, and glaze it before serving. The flavors meld together, making it an ideal make-ahead holiday dessert.

This banana rum bundt cake with caramel glaze has evergreen appeal. But its cinnamon-spiced crumb and roasted banana flavor make it a cozy alternative to the usual fall desserts, perfect for dinner parties, Thanksgiving, or Christmas celebrations.

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