A doctored cake mix transformed into a delicious almond cake!
1 (16.5 ounce) package White Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
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