Belizean Rum Cake (Belize)

15 ingredients
6 steps

Ingredients

  • For the batter
  • 1 (18 1/4 ounce) package Duncan Hines yellow cake mix
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 4 eggs
  • 1/2 cup rum
  • 1/2 cup water
  • For the topping
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 small handful pecans, chopped
  • For the syrup
  • 1/2 cup rum
  • 1/2 cup water
  • 1/4 cup butter
  • 1 cup sugar

Directions

  1. 1
    Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
  2. 2
    To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
  3. 3
    Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
  4. 4
    About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
  5. 5
    When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
  6. 6
    After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.

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