Reviewed: Jun. 19, 2008

This was OK but way too chemically. That was my mistake for choosing to make a cake that required two pre-boxed ingredients, though...

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SPUNKEE83

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: May 24, 2008

I made this for Mothers Day. It was gone within 48 hours. :) I'll be making this again, and again, and again....

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 18, 2008

This was great! I made a little thicker glaze and toned down the amaretto in the glaze. For the 1 cup of confectioner's sugar I used 3 T. of water and 1 T. of amaretto. This was so moist and had a great flavor. Will definitely be making this one again. So easy too! I would recommend to anyone. Thanks for sharing!

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Nuggets

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

Easy and very tasty. We prefer desserts that are not over the top sweet and this fits the bill. Plus, I usually have all the ingredients on hand. I've made it many times and friends always ask for the recipe. Bon Appetite

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KATHYCRUST

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Reviewed: Feb. 18, 2008

I made one change to this great moist cake is instead of 1/2 cup of water...use Amaretto instead. Makes a big different, much more flavor. I get many requests. I top the glaze with sliced amonds. Looks so pretty.

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NPTMAMA

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Reviewed: Jan. 8, 2008

I was disappointed in this cake. It was very moist, but seemed to have no flavor. I thought it was a good waste of expensive Amaretto.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Dec. 29, 2007

This cake was moist and delicious. I used Betty Crocker's super moist yellow butter cake mix which required a stick of butter. This is definitely a keeper!

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 22, 2007

Excellent! I just added a drop more almond extract for a stronger taste.

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Cooking Sisters

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 9, 2007

Very good cake. Doubled the glaze recipe to make the cake more moist.

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Lbierds

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Reviewed: Sep. 29, 2007

Quick and easy, this gets 5 stars because my boyfriend loved it! I didn't have any amaretto so I used almond flavoring and coconut Barcardi rum. I also used the rum when making the glaze. I will make this again in the future...also dusting the cake with a little powdered sugar was sufficient decoration for me.

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CrepeSuzette

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Reviewed: Sep. 26, 2007

This cake has been a hit every time I make it, and it is the recipe. I serve it with whipped cream and berries when I want to dress it up.

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bkozak

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Reviewed: Sep. 23, 2007

I wasn't too impressed with this recipe but my husband really liked it. You definitely have to cut back on the bake time or it will come out burnt. Overall, it just tasted like a coffee cake with a hint of amaretto.

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cookiequeen

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Reviewed: Sep. 16, 2007

Nice coffee cake.

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dael

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2007

Glad i didn't leave the cake in the oven as long as suggested, was already dry when taken out 5 mins before time. Cake very fluffy and light though. Could use a little more taste.

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Tina

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Reviewed: Aug. 29, 2007

DEFINITELY A KEEPER, GETS MANY RAVE REVIEWS. THE ONLY THING I DID WAS ADD ABOUT TWO TABLESPOONS OF BUTTER TO THE GLACE AS IT HELPS TO TONE DOWN THE SWEETNESS OF IT. A GREAT CAKE FOR SPECIAL EVENTS.

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Reviewed: Aug. 25, 2007

My very favorite bundt cake. This cake is always a hit!!

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Cindi E.

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Reviewed: Aug. 16, 2007

This recipe was fantastic! My daughter had it for her 13th birthday. But instead of the amaretto sauce she used chocolate syrup and absolutely adored it! And we had decided to make them as mini bunts and this was a big hit! Everyone loved their little bunt cakes!

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c-13

Cooking Level: Intermediate

Home Town: Eaton, Indiana, USA

Living In: Farmland, Indiana, USA

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Reviewed: Aug. 7, 2007

This is a great cake. I waited to poke the holes til the cake was cool.

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Aug. 3, 2007

One of my all-time favorite cakes. It's moist and does not taste boxed at all. I've been known to melt butter in the bottom of the bundt pan and put a little brown sugar over it to make a crunchy, caramel glaze on the cake.

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