Name Yer Poison Liqueur Cake

Total Time
Prep 10 mins
Cook 35 mins

This moist cake reminds me of the Harvey Wallbanger Cake my mom made in the 1970s. Who would have dreamed I'd be nostalgic for that? Anyway, because it uses a box mix, it's quick, so when your kid says you have to bake something for the school bake sale, you can make it seem like you really worked on it.

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix
  • 1 (3 ounce) package vanilla instant pudding mix
  • 4 eggs
  • 12 cup vegetable oil
  • 12 cup cold water
  • 12 cup favorite liqueur (such as amaretto, apricot brandy or orange-flavored liqueur)
  • liqueur glaze

  • 12 cup butter
  • 14 cup water
  • 1 cup sugar
  • 12 cup favorite liqueur (such as amaretto, apricot brandy or orange-flavored liqueur)


  1. Cake: Beat the cake mix, pudding mix, eggs, oil, water and liqueur in a mixing bowl. Pour into a greased and floured bundt pan. Bake at 325 degrees for 55 minutes or until the cake tests done. Remove to a wire rack to cool completely.
  2. Invert onto a serving plate and poke holes over the cake with a fork or wooden pick.
  3. Glaze: Melt the butter in a saucepan over medium heat. Stir in the water and sugar. Bring to a boil and boil for 5 minutes, stirring constantly.
  4. Remove from the heat and stir in the liqueur. Drizzle over the cake, allowing it to soak in before adding more glaze. Repeat to use all of the glaze.
Most Helpful

great recipe, made it three times now. Also works well with rum and CHOCOLATE cake mix. Tasted better with the pudding mix staying vanilla flavored though. Through in a few chocolate chips and some pecan bits the third time and it worked. And chocolate rum cake makes you popular.

Tuvokrocks February 08, 2009

I loved the fact that you could use any kind of liqueur in this cake. Someone has given me this strange bottle of stuff (from Africa) and I didn't like it straight from the bottle. Of course there were no recipes for drinks using it. I used it in this cake and brought it to a party. Everyone lapped it up and wanted the recipe. It was extrememly moist! Thanks for a great recipe.

mary winecoff October 15, 2007