Almond Bundt Cake with Amaretto Glaze
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 this Almond Cake is not made from scratch!
Why You Must Make
- It starts with a cake mix, so it’s super easy!
- The eggs, oil and pudding mix make it extremely moist.
- Plus, the Amaretto drizzle plays off the almond flavor in the cake and makes a beautiful presentation.
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. Sometimes you just need a shortcut and a semi-homemade recipe is perfect!
- PRO-Tip: 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 (affiliate links).
- PRO-Tip: 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 so 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 across the top of the cake gives a clue to its flavor, which was enhanced with a double dose of almond flavor from the almond extract and almond liqueur.
Frequently Asked Questions
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 This liqueur was originally made of bitter almonds until recently when apricot or peach pits became more the norm.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.
It’s a cake that’s baked in a style of pan with curved fluted sides and a tube in the middle. A Bundt pan is a type of tube pan that was once trademarked but is now the general name for all similarly styled cake pans.
You May Also Like:
- Greek Lemon Bundt Cake
- Chocolate Buttermilk Bundt Cake
- White Chocolate Bundt Cake
- Gooey Butter Bars
- Plus All My Best Cake Recipes
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- 1 (16.5 ounce) box of White Cake Mix
- 1 (3.4 oz) box of vanilla instant pudding and pie filling
- 4 eggs
- 1 cup water
- ⅓ cup vegetable oil
- 2 teaspoons almond extract
- 2 tablespoons butter, melted
- 1 ½ cups powdered sugar, sifted
- ¼ cup Amaretto liqueur
- Heavy cream, to thin if needed
- ¼ 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 a large bowl. Beat at low speed with an electric mixer until moistened.
- Beat at medium speed for 2 minutes.
- Pour into pan.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes. Invert onto a cooling rack. Cool to room temperature.
- Make the glaze by whisking together butter, powdered sugar, and Amaretto. Thin if needed with some heavy cream.
- Drizzle over top of the cake, then sprinkle almonds on top of the cake if desired.
Adapted from Duncan Hines
Serving Size:1 slice
Amount Per Serving: Calories: 249Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 71mgSodium: 116mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 4g
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