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Easy Almond Bundt Cake with Amaretto Glaze on a white plate from above

Almond Bundt Cake with Amaretto Glaze

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This Easy Almond Bundt Cake with Amaretto Glaze is moist, tender and takes no time at all to mix up and bake!

I’ll let you in on a secret. This is one of those cake mix cake recipes. Doctoring up a cake mix is a simple way to make a store-bought product taste homemade. Don’t worry, no one will be able to guess that it’s not made from scratch!

Easy Almond Bundt Cake with Amaretto Glaze on a white serving plate

Easy Almond Bundt Cake

It’s rare for me to feature a dessert that’s not completely homemade, but I do have a few desserts that start with a box of cake mix.  My chocoholic family’s favorite is a Kahlua Bundt Cake made with a chocolate cake mix and a whole lot of sour cream and chocolate chips. When my kids were school-aged, I would take it to teachers’ luncheons and always had to email the recipe to a couple of taste testers. It’s rich and lip smackin’ good. And these Gooey Butter Bars are another family favorite made with butter cake mix, a box of powdered sugar, cream cheese, and eggs. Rich and easy.

This is the first time I’ve made one of these semi-homemade recipes with a white cake mix. It also called for some instant vanilla pudding, almond extract plus plenty of eggs to make it super rich and delicious. Then I spiked the frosting with Amaretto for an extra boost of flavor.

What is Amaretto?

Amaretto is a sweet Italian liqueur that originated in Soranno, Italy. The translation of amaretto from Italian to English means bitter almonds. This liqueur was originally made of bitter almonds until recently when apricot or peach pits became more the norm.  The latter imparts a similar flavor during the distilling process.


Slice of Easy Almond Bundt Cake with Amaretto Glaze on a white dessert plate

Tips for Making this Easy Almond Bundt Cake

  • First of all, you must prep your pan correctly. I like using a flour and oil cooking spray or else greasing the pan with Crisco and dusting lightly with flour. Otherwise, your Bundt cake may very well come out in pieces.
  • I’d been using my previous pan for nearly 10 years, and even though the surface looked fine, no amount of greasing gave me a clean release. I went ahead and purchased a new 10-inch Bundt pan.
  • After your cake is baked, it must cool for at least 15 minutes before releasing it onto a cooling rack. This time gives the crust some time to solidify, but not too  long that it starts to adhere to the pan.
  • I like putting the Amaretto glaze in a quart sized Ziploc bag, then snipping off a small piece of one corner. I use this as a piping bag and drizzle the frosting back and forth over the top of the cake. A sprinkle of sliced almonds gives a clue to the flavor of the cake, which contains a double dose of almond with the almond extract and almond liqueur.
Easy Almond Bundt Cake with Amaretto Glaze on a white plate from above

More Bundt Cakes You’ll Love:

This Greek Lemon Bundt Cake is made from scratch and is super moist from the addition of Greek yogurt. If chocolate is more your style, you’ll love this Chocolate Buttermilk Bundt Cake or the semi-homemade Kahlua Cake I mentioned at the top of the post.

Almond Bundt Cake recipe image

Almond Bundt Cake

A doctored cake mix transformed into a delicious almond cake!

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 12 servings


For Cake: 

  • 1  (16.5 ounce) package  White Cake Mix 1 (3.4 oz) pkg vanilla instant pudding and pie filling 4 eggs 1 cup water 1/3 cup vegetable oil 2 teaspoons almond extract

For Frosting:

  • 2 tablespoons butter, melted
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 cup Amaretto liqueur
  • Heavy cream, to thin if needed
  • 1/4 cup sliced almonds to garnish


Preheat oven to 350 . Grease and flour a 10-inch Bundt Pan.
Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pan.

Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Cool to room temperature.

Make glaze by whisking together butter, powdered sugar and Amaretto. Thin if needed with some heavy cream.

Drizzle over top of cake, then sprinkle almonds on top of cake if desired.


Adapted from Duncan Hines


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12 comments on “Almond Bundt Cake with Amaretto Glaze”

  1. Looks so gorgeous with the boozy drizzle and almond slices!

  2. This cake is just as delicious to look at as it is to eat. It’s always a hit at gatherings with its lovely almond flavor.

  3. I’m all over an easy cake recipe, especially when it looks as good as yours does. Great tip about the bundt pan, would not have thought they have an expiration date!

  4. Love how simple and flavorful this recipe is! I can’t wait to try it!

  5. Perfection! Pinning!

  6. Such a pretty bundt, Liz! Love the amaretto glaze!

  7. Very pretty! No doubt this is a great cake, wish I had a piece now:@)

  8. Such a pretty Cake! Wish I had a piece right now:@)

  9. I love these “almost homemade” cakes. They’re great for last minute take-tos. Amaretto is one of my favorite flavors, for sure!

  10. I love those flavors! This looks fantastic!

  11. You’ve shared a wealth of recipes and tips in this post, thank you big time! The temptation to pick off the almonds would be so great. I’m looking forward to making this Almond Bundt. I’ll have to sneak it past my granddaughter because the last couple of my bakes had nuts. She has a nut allergy and I’ve promised to make something chocolate for her. When I make this cake this will be our little secret, LOL!

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