Total Calories: 179
1 Heat oven to 350°. Heat 1/4 cup butter and 1 tablespoon rum in rectangular pan, 13 x 9 x 2 inches, in oven, until butter is melted. Sprinkle brown sugar evenly over butter. Arrange bananas evenly over brown sugar sprinkle evenly with pecans.
2 Beat cake mix, water, 1/2 cup rum, 1/3 cup butter, the cinnamon and eggs in large bowl with electric mixer on low speed
30 seconds beat on medium speed 2 minutes. Pour batter
over pecan mixture.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Turn pan upside down onto heatproof serving plate leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in
High Altitude (3500 to 6500 feet): Heat oven to 375°. Decrease melted butter to 2 tablespoons. Add 1 tablespoon all-purpose flour to dry cake mix. Bake 38 to 43 minutes.
1 Serving: Calories 345 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 60mg Sodium 280mg Carbohydrate 48g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 6% Vitamin C 0% Calcium 8% Iron 6%.
Betty's Tip Serve this ooey-gooey cake with a scoop of vanilla ice cream or a generous dollop of whipped cream.
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