Banana Pudding Cake with Old Forester Rye Glaze
It's Bananas!!!! From the moment I first tried the Old Forester Rye Whiskey, it brought to mind bananas. So when I ran across this recipe for Banana Pudding Cake, I knew I had to join the two together. It pulls the baking spices from both the Rye and the cake to make a perfect combination.
My family has a tradition that whenever we go to a restaurant that has banana pudding on the dessert menu, we have to order it...period! So with our four spoons in hand like skilled swordsmen, we maneuver the bananas and Nilla wafers from each other's spoons and gobble it up. At times it gets vicious, and there is always a loser (usually me) that gets no wafer and no bananas safely into my mouth.
This cake melds both the creamy pudding flavor and the bananas together nicely. You shouldn't have to fight over this one. Each slice has the wonderful flavors of the bananas and buttery cake as well as a nice warm shot of the Rye in every bite. This cake is so easy to make, no mixer needed with this one. A spatula and whisk are all that's necessary. Now let's get to work!
Recipe
For Cake you will need the following:
2-3 Very Ripe Bananas, mashed roughly
1 Box Yellow Cake Mix. (Betty Crocker Super Moist Butter-Yellow mix is great)
1 Small package of Jell-O Banana Cream Instant Pudding (the 4 serving box)
4 Large Eggs, lightly beaten
1 Cup of Water
¼ Cup Olive Oil
For the Glaze, you will need the following:
1 Cup Powdered Sugar
3 Tablespoons of Old Forester Rye Whiskey
Directions:
Preheat oven to 350 with the rack on the lower middle position in the oven.
Grease a Bundt pan and set aside.
In a large bowl, combine cake mix and instant pudding powder. Whisk until no clumps exist. Add eggs, water and oil and whisk until just incorporated. Using a spatula, fold in the bananas. Stir until combined, don’t over mix.
Pour mix into the Bundt pan, lightly shake or tap to evenly distribute the batter.
Bake for 35-45 minutes until a toothpick can be inserted and comes out with few crumbs.
Cool completely on a rack. While cooling use a rubber spatula to loosen the edges of the pan.
Once cooled removed from pan and allow to cool longer. If you frost when the cake is still warm it will soak up the frosting instead of having a glaze.
Mix your powdered sugar and Rye until blended and no clumps. Lightly drizzle a few drops on the cake to determine if it will soak in. When it lays on top to your liking, you are ready to glaze. Lightly pour across the top of your cake and allow to dry.
Enjoy! And Remember to always take time to Dance!
