Amaretto Cake Recipe - Allrecipes.com
Amaretto Cake Recipe
  • READY IN hrs

Amaretto Cake

Recipe by  

"This cake is awesome! My family loves it."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
  3. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
  4. To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2003

I also made it and took it to a party. Everyone loved it. Suggestion: make another batch of glaze with 2 cups of confectioners and 1/2 cup of amaretto. After removing cooled cake from pan, drizzle this thicker glaze over the top. Top it off by sprinkling sliced almonds over the top.

 
Most Helpful Critical Review
Apr 17, 2006

my husband recommended i crush some walnuts and pour it in the batter. it looked so delicious that i had to try it right after i took it out of the oven. my husband tried it after it cooled and he suggested i gave it another try. it was good. fyi: *cool it before you eat it. *the height of the cake is half the size of a regular bundt cake; it's short.

 
Aug 02, 2006

I've probably baked this cake about a dozen times and it never fails to be a success!! I've learned though, that it is better to pour the glaze into the poked holes after the cake has almost cooled completely, rather than while it's still warm to prevent it from breaking apart when slicing. This is by-far the BEST cake that I've ever baked and I enjoy eating it everytime!! Thanks Shawn!

 
Aug 29, 2002

Great cake! I would suggest using less amaretto in the icing if you're serving it to folks who aren't drinkers - just barely glaze the cake instead. On the other hand, if they do drink, use it all! Thanks for the recipe!

 
Dec 19, 2003

Excellent cake. I used 1/2 the amaretto in the glaze they brushed it on. Then I made a second glaze to drizzle on. 1 cup powdered sugar. 2 tbs. melted butter. a few drops of almond extract and a litte water. Very easy but tastes like you slaved all day.

 
Dec 16, 2005

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!

 
May 27, 2006

It's recipes like this that make me LOVE allrecipes.com. Note: the glaze makes this cake so good. Next time, I'm doubling the glaze and poking tons of holes in the cake to pour it into. It's amazing. Also - if you haven't tried kitchen aide silicone bakeware, you must! My cake practically jumped out of my silicone bundt pan. My boyfriend loved the cake so much that after we'd each had one slice he asked if he could take the rest home to his family so they could try it. They loved it, too.

 
Jan 02, 2004

This cake is fantastic! I made it for my mom's birthday party - everyone loved it. I used a french vanilla cake mix - all I had on hand - and dusted the top with powdered sugar since my mom doesn't like frosting or sugary glazes or anything too sweet. It was easy and looked very tempting on the plate. I will definitely make this again.

 

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Nutrition

  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 479 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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