baNaNaS fOstER IcE-cREam CaKe

from the kitchen of: Taste of the South
1 (18.25 oz) package butter-recipe cake mix
3 eggs
1/2 cup butter
water as needed
1/2 cup chopped pecans, toasted
1/2 gallon vanilla ice cream, softened
2 to 3 bananas, peeled and cut into 1/4-inch slices
1 recipe caramel rum sauce (recipe follows)
Cake:
Preheat oven to 350. Grease and flour 3 (9-inch) cake pans; set aside
Prepare cake batter according to package
directions, using 3 egs, 1/3 cup butter, and amount of water specified on package. Stir in pecans. Divide batter equally among prepared cake pans. Swirl batter around rims of pans (to help layers bake more evenly) and tap pans on countertop (to remove air bubbles). Bake. Remove from pans and let cool.
To assemble cake, place 1 cake layer, smooth-side up, on a cake plate. Top with 1/4 softened ice cream, smoothing surface with a knife or spatula. Repeat with remaining two layers. Return to freezer until ready to server.
To serve, pile banana slices in enter of cake, and pour 3/4 cup cooled rum sauce over bananas. Serve remaining rum sauce with cake as an accompaniment.
Caramel Rum Sauce:
1/4 cup butter
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup rum plus 2 Tbs water, or 1 tsp. rum flavoring plus 1/3 cup water
In medium saucepan, combine butter, brown sugar, and cinnamon over low heat on stovetop. Cook until sugar melts. Remove from heat and add rum flavoring and water. Return to heat and stir until sauce is thick and smooth. Let cool.