Belizean Rum Cake (Belize)

READY IN: 55mins
SERVES: 8-10




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