Name Yer Poison Liqueur Cake

READY IN: 45mins
Recipe by fluffernutter

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.

Top Review by Tuvokrocks

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.

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)

Directions

  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.

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