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Southern Comfort Cake

Read Reviews (20)

"This is a delicious coffee cake, you might say comforting!" — Debbie

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All about Eggs

Original recipe makes 1 -9 inch bundt cake Change Servings

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup milk

1/2 cup vegetable oil
1/2 cup Southern Comfort liqueur
1 1/2 cups chopped walnuts

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Directions

Preheat oven to 350 degrees F (175 degrees C). Spray one 9 inch bundt pan with non-stick cooking spray.
Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.

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I have this recipe too, and my family and friends love it, but my recipe comes with a yummy glaze that keeps it moist for days: melt 1/4 cup butter in a small saucepan. Stir in 1/8 cup water and 1/2 cup sugar. Boil for 3 minutes, stirring constantly. Remove from heat, stir in 1/4 cup Southern Comfort. After removing the cake from the pan, prick top of cake. Brush half of glaze evenly over top and sides. Cool cake. Reheat glaze and brush over cake. Before serving, sift 1 tbsp powdered sugar over cake. Delicious!

—RETTABABY

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Most Helpful Critical Review

Jan 03, 2011

very good; tastes like a yellow cake with a kick to it.

—Ms.Bonita

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23 Ratings

Mar 18, 2005

Let me preface my review by saying I used this recipe as a starting point. I made some substitutions based on what I had on hand. I used a chocolate cake mix (w/o pudding), a pkg of chocolate instant pudding, and replaced the Southern Comfort with 1/4c dark rum and 1/4c coconut rum. In place of the walnuts I used about 1/2c of coconut and 1/3c pecans (I didn't measure these). I baked 8 mini-loaf pans, 12 mini-muffins, and a small ramekin, adjusting the baking time accordingly. They are SUPER - the only thing I'd probably do differently is either stick with all coconut rum or add a little coconut extract. I imagine it would be equally good using just plain rum if you don't care for coconut. This seems to be a very versatile recipe and will be a keeper for me because of the ease in substituting ingredients. I'm also considering a lemon cake/pudding with lemon bacardi rum this summer to serve with strawberries.

—St. Louis Cook

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Dec 23, 2002

I made two of these cakes recently for a food fair at my school. The cake was incredible, but I did do something a little different. I used cold water instead of milk and pecans instead of walnuts. Overall it was incredible and EVERYONE loved it, and were pleasantly surprised!

—TwoDCsPlus1

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Jul 02, 2003

This recipe was great, I received lots of compliments from our guests. The cake looked a little plain, so I just sprinkled icing sugar over the top and it looked store bought. Will definitely make again.

—MCMURCH

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Oct 15, 2009

This is a great recipe! I also make it with a glaze over the top. Glaze consists of butter, powdered sugar, and a splash of Southern Comfort. Sprinkle the top with powdered sugar after the glaze is set and this cake it to die for!

—artskelley

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Sep 15, 2009

Was a fabulous party cake that everyone loved. Some even suggested it was better than sex. I did use the suggested glaze which I believe completely made it even better. Thank you for a wonderful recipe and for the following suggestions!

—mandm7675

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Jul 19, 2008

This cake is delicious...so moist. I get rave reviews wheni make this cake and there is never a crumb left over.

—JaimeEC

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Nutrition

Calories
448 kcal
22%

Carbohydrates
43.9 g
14%

Cholesterol
72 mg
24%

Fat
25.6 g
39%

Fiber
1.5 g
6%

Protein
6.6 g
13%

Sodium
429 mg
17%

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

Nutritional Information

Southern Comfort Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 448
Calories from Fat: 230

% Daily Value *
Total Fat 25.6g 39 %
Saturated Fat 3.5g 17 %
Cholesterol 72mg 24 %
Sodium 429mg 17 %
Potassium 139mg 4 %
Total Carbohydrates 43.9g 14 %
Dietary Fiber 1.5g 6 %
Protein 6.6g 13 %
Sugars 25.8g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 12 %
Iron 14 %
** Thiamin 15 %
Niacin 18 %
Vitamin B6 9 %
Magnesium 11 %
Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.