Why You Must Make This Cake

• It starts with a cake mix, making it incredibly simple!
• The addition of eggs, oil, and pudding mix ensures ultimate moisture.
• The Amaretto glaze beautifully complements the almond flavor, creating an aesthetically pleasing dessert.

While it’s not common for me to share dessert recipes that aren’t entirely homemade, this semi-homemade option provides a fantastic shortcut when you need it!

Expert Tips for Baking Success

• Tip: Always prepare your Bundt pan properly. I recommend using flour and oil cooking spray, or greasing it with Crisco and lightly dusting with flour to ensure your cake releases cleanly.
• If you’ve been using the same Bundt pan for years but it doesn’t release like it used to, it might be time to invest in a new one.
• Tip: Let your cake cool in the pan for about 15 minutes before inverting it onto a cooling rack. This allows the crust to set, lowering the risk of sticking.
• To create a beautiful glaze design, pour the Amaretto glaze into a quart-sized Ziploc bag, snip one corner, and drizzle it over the top of the cake.
• Top your cake with sliced almonds for an elegant touch, hinting at the almond flavor within.

Ingredients

For the Cake:

• 1 (16.5 oz) box of White Cake Mix
• 1 (3.4 oz) box of Vanilla Instant Pudding and Pie Filling
• 4 large Eggs
• 1 cup Water
• ⅓ cup Vegetable Oil
• 2 teaspoons Almond Extract

For the Amaretto Glaze:

• 2 tablespoons Butter, melted
• 1½ cups Powdered Sugar, sifted
• ¼ cup Amaretto liqueur
• Heavy cream, to thin if needed
• ¼ cup Sliced Almonds, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your 10-inch Bundt pan by greasing and flouring it.
2. In a large bowl, combine the cake mix, pudding mix, eggs, water, oil, and almond extract together. Mix on low speed using an electric mixer until the ingredients are just moistened.
3. Increase to medium speed and continue mixing for an additional 2 minutes until well blended.
4. Pour the batter into the prepared Bundt pan.
5. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a cooling rack. Let it cool completely.
6. To prepare the glaze, whisk together the melted butter, powdered sugar, and Amaretto until you achieve a smooth consistency. If the glaze is too thick, add a bit of heavy cream to thin it out.
7. Drizzle the Amaretto glaze over the cooled cake, and sprinkle with sliced almonds for a lovely finishing touch.

Frequently Asked Questions

What is Amaretto?

Amaretto is a sweet Italian liqueur that originated in Soranno, Italy. The name ‘amaretto’ translates to ‘bitter almond’ in English, as it was originally made from bitter almonds until more recent times when apricot or peach pits became more common for a similar flavor profile.

What is a Bundt Cake?

A Bundt cake is a delicious cake baked in a distinctive pan characterized by its fluted sides and central tube. While the term ‘Bundt’ was once trademarked, it now broadly refers to all such styled cake pans.

Can I use any flavor of cake mix?

Absolutely! While this recipe highlights almond flavor, feel free to experiment with different flavors of cake mix. Vanilla or lemon cake mixes can create delicious variations.

How should I store the leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresher for longer, you can refrigerate it, but make sure it’s well covered to prevent it from drying out.

Can I make this cake ahead of time?

Yes! This cake is perfect for making ahead. Just bake and let it cool completely, then store it in an airtight container. It also freezes well if you want to save it for a later occasion.