Description
Moist, rich, and deeply flavorful, this Great Belizean Rum Cake is soaked in a buttery rum glaze that keeps every bite irresistible and indulgent.
Ingredients
Scale
- For the cake:
- 1 box yellow cake mix
- 1 (3.4 oz) package instant vanilla pudding mix
- 4 large eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup chopped pecans (optional)
- For the rum glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
- Sprinkle chopped pecans (if using) into the bottom of the pan.
- In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and rum. Beat until well blended.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- While cake is baking, make the glaze: in a saucepan, combine butter, water, and sugar. Bring to a boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the rum.
- Remove cake from oven and let cool in pan for 10 minutes.
- Invert cake onto a serving plate and slowly spoon glaze over the warm cake until fully absorbed.
- Let cake sit for at least 1 hour before serving to allow flavors to develop.
Notes
This cake gets even better the next day as the rum flavor deepens. For a festive touch, garnish with powdered sugar or citrus zest before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: rum cake, Belizean dessert, Caribbean cake, boozy cake, holiday dessert