Belizean Rum Cake

Get ready for a rich, rum-flavored cake!

Question:

Where can you purchase a Belizean Rum Cake in the U.S.?

Answer:

You gotta make it!

 

Our Belizean Rum Cake Recipe:

Our recipe is simple and traditional. The three parts: the cake, the crumble top, and the syrup all come together to form a very decadent dessert!  The cake is very simple, using a pre-made cake mix (we like duncan hines yellow cake) and pre-made instant pudding (we like vanilla pudding mix), the real trick with this cake is bringing the ingredients together, and not over-cooking or burning any of the sugars! Please let us know how this recipe worked for you in the comments below!

Belizean Rum Cake

Prep Time: 30 mins
Cook Time: 35 mins
Yields: 1 bundt

Ingredients

  • cake: 1 box of yellow cake mix - we prefer Duncan Hines yellow cake, the one that uses 1 bar of butter
  • cake: 1 box of vanilla instant pudding mix
  • cake: 4 eggs
  • cake: 1/2 cup Belizean Rum
  • cake: 1/2 cup water
  • cake 'crumble' top: 1/2 bar butter
  • cake 'crumble' top: 1/2 cup brown sugar
  • cake 'crumble' top: pecans
  • syrup: 1/2 cup rum
  • syrup: 1/2 cup water
  • syrup: 1/2 bar butter
  • syrup: 1 cup brown or white sugar

Preparation

  1. Preheat your oven to 350 degrees F. Grease your bundt pan and gently 'tap' flour around on the inside of the greased pan until fully coated.
  2. Place all cake ingredients in a bowl and beat 3 mins with a mixer.
  3. In a bundt cake pan melt 1/2 bar butter add 1/2 cup brown sugar. Scatter a few pecans on bottom of cake pan. Pour Cake mixture over top and bake for 35 minutes.
  4. In a small saucepan make the syrup: stir/whisk rum, water, butter, and 1 cup brown or white sugar together, bring to a boil and remove from stove.
  5. When cake is done, without removing it from the bundt pan, prick all over with a skewer or toothpick. Pour rum syrup over cake. Allow to soak a few minutes before before removing it from the bundt and serving.

Pro Tips

Getting the cake to "release" from the bundt pan can be one of the tricky parts. To ensure that it releases, make sure to grease and flour your pan. Also make sure you don't over cook the crumble topping or the cake!

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