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
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 This liqueur was originally made of bitter almonds until recently when apricot or peach pits became more the norm.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.
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.
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.
- 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
- 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