August 14, 2017


We're going BANANAS for the rum drizzle on our Banana Rum Poke Cake in celebration of National Rum Day! 

BTW, did you even know that National Rum Day is a thing?! It totally is and we're getting in the holiday spirit with this gooey, delicious cake! Not into rum? Try an easy caramel sauce as a delicious, kid-friendly alternative. Either way, this cake will be a fun baking experience for the whole family! 

You will need: 

For rum sauce: 

  • 1/4 cup vegan or dairy butter
  • 1/2 cup brown sugar
  • 1/4 cup rum (maybe a spiced flavor for fun)
  • Alternatively, you can use caramel for a more kid friendly version
  • 1 cup whipped topping or whipped cream


  1. Prepare the banana bread mix according to package instructions.

  2. Grease an 8x8 baking dish with vegan or dairy butter or oil and evenly pour the batter into the pan.

  3. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and rest on counter. 

  4. While the cake bakes, make the rum sauce. Combine vegan or dairy butter, water, and brown sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for five minutes, then turn off the heat and stir in the rum.

  5. Poke the cake all over with the tines of a fork or use a toothpick. Pour half the rum sauce over the cake and cool for 10 minutes. Invert the cake onto a plate and poke the other side all over with the fork. Pour the remaining sauce over and cool completely. Spread the thawed whipped topping over the top of the cake and refrigerate. Serve chilled or at room temperature.

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