Amaretto Bundt Cake - 8NEWS - WRIC | News Where You Live

Amaretto Bundt Cake

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one 10-inch tube cake


  • 1 (18.25-ounce) package yellow cake mix
  • 1 (3.4-ounce) package instant vanilla or French vanilla pudding and pie-filling mix
  • ½ plus 1/3 cup Amaretto or other almond liqueur, divided
  • ½ cup cooking oil
  • 4 jumbo or extra large eggs, at room temperature
  • 1 cup very thinly sliced almonds
  • ¾ cup sugar
  • ¼ cup butter or margarine
  • ¼ cup water
  • 1 teaspoon lemon juice
  • Additional very thinly sliced almonds as desired for garnish (optional)


In a large bowl, combine cake mix, pudding mix, ½ cup Amaretto or other almond liqueur, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.  Fold in 1 cup almonds.  Spoon into a greased and floured 10-inch bundt or tube pan.  Bake in a preheated moderate oven (350 degrees F.) for 45 minutes, or until a cake tester inserted into the cake comes out clean. 

When cake is almost done, prepare syrup.  Combine sugar, butter, water, and lemon juice in a small heavy saucepan.  Bring to a boil slowly, stirring until sugar is dissolved.  Remove from heat and stir in remaining 1/3 cup Amaretto or other almond liqueur.  

Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross.  Let cake cool for 10 minutes, top-side up for tube cake and upside down for bundt cake.  Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle hot syrup very slowly over cake, being careful that too much does not run into any cracks on top-side of tube cake. Bring foil up around cake and wrap securely.  Cake may be served when completely cool, or store in an airtight container overnight. 

May garnish top of cake with additional very thinly sliced almonds just before serving, if desired. 

Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in the freezer for up to six months. 

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