Amaretto Cake

Amaretto Cake on a wood and marble cake stand

While browsing AllRecipes, I found this recipe for an amaretto bundt cake that starts with a boxed yellow cake mix. Apparently, over 150 people think it is good enough to warrant a five star rating, so I had to try it myself.

I think cake mixes are wonderful. I used to be opposed to them, thinking that it was a cop out to use them – an unnecessary shortcut. Then, after our wedding, I was talking to our incredible caterer who told me she uses cake mixes quite often. And, trust me, our wedding cake was divine.

Back to the recipe…. I put everything in my can’t-live-without-it stand mixer and let it do all the work. Then, after pouring the batter into a bundt pan, it went into the oven. That’s pretty much it. Maybe 10 minutes of prep work, including opening packages and a bit of clean up.

The glaze was also simple. Amaretto plus confectioner’s sugar. I did use more than 1/2 cup of amaretto to get all of the sugar dissolved. Probably about another 2 teaspoons. After about 35 minutes, I deemed the cake done enough. The cake soaked up the glaze pretty thoroughly. I loved the sound of the glaze hitting the hot cake. And the smell was incredible. Yum.

After the recommended 2 hour cooling time, I removed the cake from the pan. And, of course, cut a slice to try. So very good. The cake is very moist and smooth. The amaretto glaze, which had penetrated toothpick depth, created a darker ribbon through the bottom of the cake. I will admit that a couple of bites were so soaked in amaretto that it was a bit overwhelming. Perhaps next time I will rethink that extra bit of amaretto in the glaze.

This recipe is definitely a keeper. I think it would be great to serve or give away during the holidays.

Yield: 12-16 servings

Amaretto Cake

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Amaretto Cake on a wood and marble cake stand


For the cake:

  • 1 18.25 ounce package yellow cake mix
  • 1 5.1 ounce package instant vanilla pudding mix
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1/4 teaspoon almond extract
  • 2 tablespoons amaretto liqueur

For the glaze:

  • 1/2 cup amaretto liqueur
  • 1 cup sifted confectioners' sugar


  1. Preheat oven to 350°. Grease and flour a 10-inch Bundt pan.
  2. Combine cake mix, instant pudding mix, eggs, water, oil, almond extract, and 2 tablespoons amaretto liqueur. Mix well. Pour batter into prepared pan.
  3. Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  4. While cake is baking, make the glaze. Combine 1/2 cup amaretto liqueur and confectioners' sugar. Mix until smooth. If necessary, add more amaretto (1-2 teaspoons at a time) until mixture is smooth and pourable.
  5. Use a toothpick or fork to poke holes in warm cake. Drizzle glaze over cake so that some of it fills the holes. Cool cake for at least 2 hours. Then, remove from pan.


Recipe adapted from AllRecipes.

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