I subscribe to Lagniappe, the free email newsletter of Louisiana Cookin’ magazine.  It’s published each Friday, and typically contains 3 Louisiana-centric recipes.  Friday’s newsletter contained this recipe, and I knew I had to make it, even though I had already written today’s post.  But, as strawberries are in season, I decided to share this recipe with you all.
The flavor is lovely, although the texture was a little moist.  No one seemed to mind, however, and the cake was the perfect ending to a delicious grilled meal on the patio.  I think it would be perfect for a Memorial day cookout, as it’s quick to whip up and if you’re like me, I find it quite nice to have something on my menu that takes little thought and prep.  Be sure to save room for dessert when you make this delicious cake… 

Strawberry-Banana Daiquiri Cake

1 Strawberry Cake Mix
1 1/2 cups fresh or frozen strawberries, thawed
1 ripe banana, mashed
2 eggs
2 tablespoons lime juice
1 tablespoon light rum (did not use, I increased lime juice to 3 tablespoons)
Lime Glaze (recipe follows)
  • Preheat oven to 350.
  • Grease and flour a Bundt pan; set aside.
  • In large bowl, combine the cake mix, berries, banana, eggs, and lime juice.
  • Beat for 2 minutes at highest speed.
  • Pour batter into the prepared pan.
  • Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Prepare glaze while cake is baking.
  • Cool cake upright for 25 minutes before inverting onto serving place.
  • Spoon glaze evenly over cake. Garnish with lime zest, if using.
Lime Glaze
Juice of 1 lime
1 teaspoon butter
Powdered sugar
  • Microwave lime juice and butter until butter melts. 
  • Whisk in powdered sugar until desired consistency is reached.