Amaretto Bundt Cake

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Amaretto Bundt Cake is a moist, tender cake infused with almond-flavored amaretto and topped with a buttery amaretto glaze that soaks into every bite.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: amaretto, bundt cake

Servings: servings

Author: Lori Lange

Equipment

Ingredients

CAKE:

1 cup chopped almonds or pecans
One 15.25-ounce box yellow cake mix
One 3.4-ounce box instant vanilla pudding
¾ cup Amaretto liqueur
4 large eggs
½ cup vegetable or canola oil
¼ cup water

GLAZE:

½ cup (1 stick) salted butter
¼ cup water
1 cup granulated white sugar
¼ cup Amaretto liqueur

Instructions

BAKE THE CAKE:

Preheat oven to 325°F. Grease and flour 10-inch bundt pan.
Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan.
Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan.

MAKE THE GLAZE:

Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Amaretto.
Invert the cake onto a serving dish. Prick the top and sides of the cake. Spoon the glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze; repeat until all glaze is used.

Notes

Greasing the pan is important: Bundt cakes have lots of curves and edges, so be sure to grease and flour the pan well to prevent sticking.
• Use room temperature eggs: This helps the batter mix more evenly and results in a better cake texture.
• Don’t skip the glaze: The warm amaretto glaze is what makes this cake especially moist and flavorful. Pour it slowly so the cake has time to absorb it.
• Pricking the cake helps: Use a skewer or fork to poke holes in the cake before adding the glaze so it soaks in more evenly.
• Nut options: Both chopped almonds or pecans work beautifully in this cake.
• Make it extra almond-forward: Add ½ teaspoon almond extract to the cake batter for even more almond flavor.
• Storage: Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freezing: This cake freezes well. Wrap slices individually and freeze for up to 2 months.

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