Recipe by Penny
"Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor."
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1 (18.25 ounce) package
yellow cake mix
1 (5 ounce) package
instant French vanilla pudding mix
Not sure why Allrecipes made the removal of the cake from the pan so complicated. ALL I do is let the cake cool about 5 minutes, put a plate or platter on top, then flip it and it falls right out.
If you enjoy the flavor of Whiskey you still may not enjoy this cake. My husbands cocktail of choice is Dt. Coke and Maker's and he did not like this cake. It had a bitter aftertaste.
Thank you Penny for posting your recipe, Ive been making versions of this cake for years. One of my favorites is to use a white or yellow cake mix and Chambord ~ I also stir a handful of fresh or frozen raspberries into the cake batter. I've made this cake using a pineapple cake mix, well drained pineapple tidbits and pineapple rum. I've also made it using a devils food or a fudge chocolate cake mix, a handful of chocolate chips and then use Kahlua as the liquor... they're all over the top delicious!!! Hmmm, I was just wondering what a lemon cake with lemoncello would taste like or an orange cake with Grand Marnier?? The possibilities are endless!! Thanks again :)
This is the same recipe I use for a rum cake and it always is fantastic. Just replace the whiskey with a good quality rum and people will beg for more.
I have made this cake SO many times and thought maybe I should finally review it. It is DEEELICIOUS! I make 2 versions: this one to the letter and then a chocolate version... just use chocolate cake and chocolate pudding and add 1/3 cup instant dry coffee to mix...follow Penny's directions and this is always a hit! The cake is ALWAYS gone within 10 minutes, so double up on the recipe!
Delicious! The whiskey goes very well with the vanilla from the pudding. The pudding makes this very moist and fluffy. Baking time is way overstated - I think mine was in for 30 minutes.
I use spice cake mix, pistachio pudding, and Texas pecans.
After reading reviews, I started watching for cake to be done after 30 min. Mine was done at 45 min. Like Penny said, very easy to remove from the pan but I sprayed liberally with Bakers Secret. Also cut the sauce whiskey down to 1/4 cup because it was going to work. The whiskey in the cake stayed at 1/2 cup. I did not add the whiskey at the end but simmered it 15-20 minutes with the butter/water/sugar to cook off some of the alcohol which worked perfectly as it left just a faint Jack Daniels taste and smell. Next time i will use the whole 1/2 cup in the sauce as cooking it on top the stove is very effective in eliminating the alcohol "bite". I inverted the cake on a plate but changed my mind and instead of poking holes and pouring sauce over, I put the cake back in the pan and poured the syrup around the outer edge so the cake could just sit and soak in the sauce for 10 minutes. Then inverted it back on the plate. Perfect for work if you cook the sauce!!
* Percent Daily Values are based on a 2,000 calorie diet.
Penny's Whiskey Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 269
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