Reviewed: Aug. 28, 2004

This cake was moist and delicious. I received many compliments and many requests for the recipe. I am not a fan of cakes that use a mix but this one is a keeper! Although I can still tell it is made from a mix, the amaretto gives it a really special flavor. I made one and a half times the glaze and was too impatient to wait more than 15 minutes to remove it from the pan. At that time, I noticed that the glaze was not evenly distributed so I halved the glaze recipe and brushed the rest over the top. Before serving, I dusted this cake with powdered sugar to lighten it up a bit (in coloring... not in calories). It was very good!

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CHRISS1

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Reviewed: Aug. 17, 2004

This is one of the best cake mix based recipes I've ever tried. Incredibly easy--I had it in the oven in less than 10 minutes and came out of the pan perfect. The texture is light and very moist and the taste is delicious. I topped the cake with a confectioners sugar and milk glaze flavored with almond extract and sprinkled with toasted sliced almonds. Will definitely make this cake again.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 9, 2004

This cake was made for me by one of my co-workers. She made it without the glaze and it still had a really good taste to it. It was moist and super yummy. I would make it myself in the future.

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PERIDOTSUN

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Reviewed: Jun. 28, 2004

AWESOME and EASY ... Who could ask for anything more?! My husband made sure I put this recipe in the "Keepers" box!!!

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Mrs. Jones

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Reviewed: Jun. 12, 2004

I've made this cake many times for family and friends. They love it, and always ask for more.

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MISSBUTTERKRUST

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Reviewed: Jun. 12, 2004

easy and moist. the flavor is devine!!

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BUISSE

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Reviewed: Mar. 4, 2004

This cake is great. I drizzle the icing on the top of the cake as well and add toasted almonds and it is always very moist and a hit. I have been asked for this recipe on several occasions.

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SUNSHINE_TJ

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Reviewed: Feb. 16, 2004

I'm confused, is the glaze supposed to go on the bottom of the bundt cake?! Well, I removed the cake from the pan immediately after it came out of the oven (make sure you greased & floured your pan well!) and then drizzled the "top" with the glaze. I heated the glaze in a saucepan until just boiling, then poured slowly over the cake (after I poked a bunch of holes). I then sprinkled it with slivered almonds as other reviewers suggested. Pretty cake, very sugary glaze, but tasty. Confusing directions, but good recipe idea. Thanks!

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Veggie_K

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Reviewed: Jan. 26, 2004

I made this for a birthday party, and it received a lot of complements. I think it would have been done about 5-10 minutes before the time listed in the recipe, though.

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SUZANNY

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Reviewed: Jan. 1, 2004

I made this recipe for New Year's Eve. Both kids and adults loved it. I didn't have almond extract so I substituted lemon extract. Since kids were eating it, also, I made half the glaze with orange juice and half with amaretto. The OJ gave it a different taste but it was still delicious!

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BakerJim

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Reviewed: Dec. 31, 2003

I screwed it up, but it still tasted great.

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MARYLEE631

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Reviewed: Dec. 20, 2003

Yup, this certainly does deserve five stars. I dusted mine with a bit of powdered sugar for looks. Especially nice to do during Christmas.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Dec. 15, 2003

easy to make, keeps a long time (as in can be prepared several days in advance), everybody liked it.

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SDELEHANTY

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Reviewed: Dec. 14, 2003

was very good. I wouldn't allow kids to eat it with all the liquor in it though.

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BGROSSO

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Reviewed: Nov. 23, 2003

This was a very yummy, moist, and simple cake. My husband asks daily when i'm going to make it again. Didn't have quite the almond flavor I thought that it would, so will increase the almond extract next go around. And as another reviewer suggested will use a glaze on top and add slivered almonds to it.

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TRAVELPAL

Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

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Reviewed: Jul. 21, 2003

I made this cake before "as is" and it turned out wonderful. I didn't have any vanilla pudding mix, so I decided to use chocolate. Almond and chocolate are a great pair. If you liked the original recipe, you'll LOVE the chocolatey version!

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OneShyOfABunch

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Reviewed: Jul. 17, 2003

This is so good! My husband couldn't stop talking about how good this one is. It will be a regular in our house! Thanks for such a great recipe.

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KSARVER

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Reviewed: Jun. 10, 2003

Everyone loved this! You can make this really healthy by using egg whites and apple sauce and believe me, no one will know! The glaze is the special secret to this one. Don't forget your coffee and amaretto and creamer along side a piece of this.

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Leah Joy

Cooking Level: Expert

Home Town: Bellflower, California, USA

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Reviewed: May 27, 2003

Made this cake to bring to my doctor but I forgot it so my kids ate it and loved it. I've made it 3 more times since then and family members thought that it was very moist & tasty. I will make this again!

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Lisa Drace

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Reviewed: May 25, 2003

This is a totally mixed review. Two people enjoyed it and the other two felt it was only mediorce/O.K. You could for sure tell it was not a "from scratch" effort. Probably wouldn't use again unless I experimented with it, alot. I was disapointed in this, overall. Sorry. Jazzy

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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