Reviewed: Nov. 10, 2009

This was a yummy cake that I happened to have all the ingredients for on hand and decided to try out. I used a cherry chip box cake, sugar-free pudding mix, and substituted applesauce for about 3/4 of the vegetable oil called for. Delicious cake if you're looking for something different and like the sweetness of amaretto!

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Holly

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Reviewed: Oct. 20, 2009

love this recipe!! It's always a hit!

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embecker

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Reviewed: Aug. 29, 2009

Shawn thank you so much for this recipe, this is my FAVORITE cake now!!! I made this for the first time maybe 6-7 years ago and never posted a review (sorry) and it was an absolute hit!! It was so good that I made 2 more back to back. Every time I make this cake it gets gobbled down within an hour - no kidding. The cake is so moist and light, it's amazing. This is an awesome recipe, thanks again!!! My only recommendation, I am a big amaretto fan and I can absolutely taste the difference between the cheap amaretto and the more expensive. I prefer DiSaronno Amaretto, I've tried the Hiram Walker, never the DuBushon or whatever that cheapy bottle is, and the cake always tastes better with the DiSaronno. I've even tried Hiram Walker in the batter and DiSaronno in the glaze, it was good, but again, I'm an amaretto aficianado so I could taste the difference.

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AndAQT2

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Reviewed: Jul. 20, 2009

This cake is AWESOME! My family pretty much devoured this cake in a day. The inside is so moist and delicious. The only change I made was to double the almond extract. I had planned on making an additional glaze for the top, but it is so good on its own, there's really no need! It is so quick and easy to make since the base is a box cake mix. The soaked in Amaretto is definitely the key to this cake! Update - I have made a similar version of this cake twice in the past week for friends' b-days. I substituted chocolate cake mix (regular and devil's food), chocolate pudding, vanilla extract, and Kahlua. They both turned out so good! I would suggest doubling the extract and adding a bit more Kahlua (no more than extra 1/4 cup) for more flavor. My friends loved it! Such a great recipe and very versatile!!

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Reviewer:

lace

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: May 3, 2009

I ran out of amaretto and used frangelico and liked it just as much as the amaretto cake. I would make this again and again....its very good.

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KIT1

Home Town: Huntington, New York, USA

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Reviewed: Apr. 30, 2009

I enjoyed the cake. My cake was done after 25 minutes because I cut the recipe in half.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Jan. 26, 2009

This cake was really good for a box mix. The amaretto glaze was awesome! The only problem i had was the cake really needed more amaretto flavor i really didnt taste alot! But a good basic cake with a hint and i mean hint of amaretto.

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Concetta

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

Everytime I make this cake it is a hit! I never get invited anywhere without being asked to bring it! It's also easy to make and the icing is just wonderful (I use all the amaretto)

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Daphne

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Reviewed: Jan. 6, 2009

An easy way to jazz up a cake mix when you need a little something fast. I let the glaze soak in while the cake was hot and set for a couple hours then drizzled melted chocolate frosting (I had stirred in a teaspoon of amaretto) over the cake when it was plated to add a nice finish. I like the ease of this and will make again soon. Thanks for this recipe.

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SJK

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Dec. 30, 2008

Winner at my xmas dinner and was devoured by the end of the night. I would also make another batch of the glaze for the top of the cake.

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liljessyboop

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

I altered this a little. I used Butterscotch cake mix, and butterscotch pudding for the cake. I also added a little milk and ground cloves to the glaze. Absolutely fabulous!!!

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csk

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Reviewed: Nov. 14, 2008

YUMMY! First attempt I felt you couldn't quite taste the Amaretto enough so I added a little more. Note: Don't try to replace the Sugar with artificial sweeteners... Doesn't too well.

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Christina

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

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Reviewed: Nov. 7, 2008

This cake was very good! I have made it twice. Very easy and tasty.

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Madenish

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 18, 2008

I made these into cupcakes. I substituted orange juice for the liqueur - as I was serving this to young children. The cup cakes were ultra moist and yeilds 18 cupcakes!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 6, 2008

I wanted to find a recipe to use up that little bit of Amaretto that had been sitting in my cupboard for about 10 yrs. and decided to try this one. Of course, I didn't have some of the listed ingredients. Here were my substitutions: one 16 oz. lemon pound cake mix (which I HIGHLY recommend - lemon + Amaretto = yum!); one 3.4 oz box of instant vanilla pudding (they make a 5.1 oz box? I debated for about half an hour whether to use two boxes or just one. I ended up erring on the side of subtlety.); and vanilla extract instead of almond. It turned out fabulous dahling! Oh, and I used an angel food cake pan as I didn't have a bundt pan. I will definitely make this cake again. (Darn! Now I have to go out and buy some more Amaretto.;>) ) A really good recipe Shawn. Thanks so much!

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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Sep. 29, 2008

This cake is delicious. The only reason I give it 4 stars instead of 5 is that I've made it 3 times and sometimes it seems to be better than others. I'm not sure what the difference is.

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gertrong

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Reviewed: Sep. 25, 2008

Best cake ever! Moist and delicious! I swear I make any excuse to make this cake.

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Lermy

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Reviewed: Jun. 24, 2008

I made this into cupcakes and while they are good, they really don't have the amaretto taste I was hoping for. I even added extra amaretto to the batter and a little extra almond extract. If I attempt this again, I would double the glaze (really the only almond flavor) and add atleast a tablespoon of almond extract. For now I'll just have to make almond flavored frosting.

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