Reviewed: Apr. 10, 2012

I made this cake as cupcakes using a buttercream frosting flavored with Amaretto liqueur. It was excellent. I also made a gluten free version of this using a gluten free cake mix and adding some sour cream to make it more moist. They were amazing!

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Reviewer:

cjhinx

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

Excellent recipe - loved it and so did everyone else. Thanks for sharing!

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Reviewer:

Peggy Fugate

Cooking Level: Expert

Living In: Oxford, Ohio, USA

Reviewed: Jan. 5, 2012

Yummy if you LOVE amaretto.

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Colonial Heights, Virginia, USA

Reviewed: Dec. 26, 2011

Delicious! Thanks for the recipe. It was a huge hit!

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Reviewer:

Khendo

Reviewed: Dec. 2, 2011

Love this cake. Very moist and delicious!

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Reviewer:

The Fancy Chef

Cooking Level: Expert

Living In: Miami, Florida, USA

Reviewed: Oct. 27, 2011

I followed the recipe exactly except that I doubled the glaze at the end. Wonderful!

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Reviewer:

N.McRae

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Oct. 4, 2011

This was OK. The glaze wasn't very good...I should've waited until the cake cooled completely and then put a glaze on it.

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Reviewer:

BUNKY482

Cooking Level: Intermediate

Reviewed: May 31, 2011

Easy recipe and great flavor. I made cupcakes instead of a bundt cake and they came out very moist. The glaze recipe as written, however, is not really made for applying to cupcakes. Even with holes in the cupcakes, most of the glaze ran off the tops and into the pans. As a result, I had soggy and sticky cupcake wrappers. Great tasting, but definitely messy!

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Reviewer:

LHDSCHMITT

Reviewed: May 25, 2011

This did not turn out for me. The cake batter is so thick and I felt it came out dry And I didn't care for the glaze at all, but other people have posted that they love it!

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Reviewer:

Jenn

Reviewed: May 24, 2011

This cake was so amazing that I had to convince my friends that I actually made it. I arranged sliced maraschino cherries around the middle of the cake after pouring about 1/2 of the batter into the mold, and before I poured some of the icing into the bottom of the cake, I mixed a little bit of the grenadine from the cherries into it. SO YUMMY. I left the rest of the icing w/o cherry, painted on a few layers, and then made a non-alcoholic icing of milk and powdered sugar for the final glaze so it would look pretty. I was afraid I had over saturated it but everyone loved it! It gives you that warm and fuzzy feeling while you eat it :)

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