Sailor Jerry Rum Cake Recipe (It is definitely worth reading this!)

Hi y’all. So, my wonderful step mom makes the best rum cake around. It is one of the things I most look forward to at Christmas time. The sweet, soft, glazed cake that also has a hint of rum… mmmm. Friends, this cake might knock your socks off. 

So, I had to call her up and ask for the recipe for my husband’s “Ron Swanson” themed birthday party. Our goal was to make the party as manly as possible, and since dessert isn’t really all that manly, I thought throwing Sailor Jerry Rum into might make it a bit…more?

Thank you Cathy for this amazing and delicious recipe that I now cake make in the comfort of my home! P.S. She is an excellent baker! 😉

The Sailor Jerry Rum made it pretty strong. Just sayin’. Be ready for a little “kick”. 

It was gone by the end of the night. And we stored away two pieces for the morning to have with coffee. 

Without further ado, here is her recipe. I have changed it to add Sailor Jerry Rum instead of Bacardi, but do as you please. You won’t regret making this! 

Margarita’s Rum Cake (adapted from my grandmother)

1     package yellow cake mix.

1     package Lemon Jello pudding
3     eggs
1/2  cup Sailor Jerry Rum (original recipe calls for Bacardi)
1     cup cold water
1/3  cup oil (may substitute butter if preferred)
1/2  cup of chopped walnuts
Crisco to grease pan
Flour to coat pan
Pre-heat oven to 350 degrees. Rub Crisco onto bundt pan until well covered.  Add flour and coat evenly. Add walnuts to bottom of pan. 

Add cake mix, jello pudding, eggs, rum, water, and oil in a mixer and beat until well blended. Pour mixture evenly into bundt pan. 

Bake approximately 30 minutes. Put a toothpick inside to see if it’s done.  You don’t want to over cook it!
In a bowl add some confection sugar, vanilla extract, Rum and about a stick of melted butter. Taste it to see if it is sweet. If so, you are good!
When you pull the cake out of the oven, wait about 10 minutes for it to cool. Shake it lightly so it separates from pan. Take a plate and flip cake upside down, covering it with plate. Slowly turn cake so it is upright on plate. Add glaze over top, slowly covering it completely. Good luck! Hope you enjoy this delicious dessert! 


  1. says

    Hi Tiffany! Following from the UK via I love my post hop!

    Cake looks lovely! I have a mania for buying cake tins that I never use, and I do have a Bundt tin I’ve never used! Maybe this was a sign 🙂

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