Pirate Cake

Cake in a jar
Leo / Twenty20.com
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
810 Calories
26g Fat
120g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 810
% Daily Value*
Total Fat 26g 34%
Saturated Fat 5g 25%
Cholesterol 129mg 43%
Sodium 923mg 40%
Total Carbohydrate 120g 44%
Dietary Fiber 1g 4%
Total Sugars 87g
Protein 7g
Vitamin C 0mg 0%
Calcium 207mg 16%
Iron 2mg 14%
Potassium 91mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Want to share your favorite cakes with family and friends who are far from home? Making cakes in jars is one great idea. Baking and serving cakes in the same container also saves time and is very convenient, not to mention adorable. 

Thanks to Scotterkitten for posting her directions for baking pirate cakes (rum cakes) in canning jars. She shipped her pirate cakes to her husband while he was serving in Iraq.​

Baking Cakes in Canning Jars with Step by Step Photos


For the Cake:

  • 1 package yellow or white cake mix

  • 1 (3.5-ounce) box vanilla pudding mix

  • 4 large eggs

  • 1/2 cup cold water

  • 1/2 cup vegetable oil

  • 1/2 cup rum

For the Glaze:

  • 1/2 cup unsalted butter

  • 1/4 cup water

  • 1 cup sugar

  • 1/2 cup rum

Steps to Make It

  1. Preheat oven to 325 F.

  2. Lightly grease 6 widemouthed 1-pint canning jars. Place them on a sturdy-sided baking sheet.

  3. Make cake batter by mixing ingredients for at least 2 minutes with an electric mixer. Fill jars halfway with batter. Bake jar cakes for 45 minutes.

  4. While cakes are baking, make the glaze by melting the butter in a pan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Place the pan on low to keep warm, if necessary, while canning jar cakes finish baking.

  5. Before removing cakes from oven, test for doneness with a toothpick or wooden skewer. Once baked, remove baking sheet with cakes from oven. With a meat fork, poke holes in cakes and pour warm glaze over hot cakes. Carefully with gloves, cover cakes with metal seals and lids. Screw lids on tightly, but not too tightly.

  6. Within 15 to 20 minutes the canning jars will begin popping while creating an airtight vacuum.


  • According to Scooterskitten, these pirate cakes have survived shipping to Iraq and on the shelf for two months. She recommends freezing them if you wish for them to last longer.

Other Cakes to Try in Jars

Pomegranate Nut Cake
Limoncello Bundt Cake
Blueberry-Amaretto Bundt