Belizean Rum Cake (Belize) Recipe

Name: Belizean Rum Cake (Belize)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
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
Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
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
When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
6
After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Belizean Rum Cake (Belize) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Belizean Rum Cake (Belize)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions