You all are in for a big treat today! I am sharing my 15 year old secret recipe for the very best dessert you have ever tasted….my Amaretto Cake! I made this bundt cake for a New Year’s Eve party and had rave reviews! My friends were begging me to share this recipe, saying it was the best dessert they had ever tasted.
This Amaretto recipe can also be viewed on my YouTube Channel – let me know what you think!
This recipe was shared with me about 15 years ago, from a dear friend of mine. We were working together and she would gift mini cakes at Christmas time. I remember looking so forward to receiving one and wrote down the recipe on a piece of scratch paper. I still have that piece of scratch paper and refer to it often.
My husband also asks for this cake every year at Christmastime. It is his absolute favorite cake that I make…I hope you enjoy it as much as we do.
So here it is..my recipe for the Moistest and Best Ever Amaretto Cake!
Ingredients for an Amaretto Bundt Cake:
- 1 cup chopped walnuts
- 1 package yellow cake mix, moist
- 1 3.4oz package vanilla instant pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- Baker’s Joy spray
- 1/2 cup Amaretto Liquor
Ingredients for Amaretto Icing
- 1 stick salted butter
- 1/4 cup cold water
- 1 cup granulated white sugar
- 1/2 cup Amaretto Liquor
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Preheat over to 325 degrees and mix all cake ingredients together in a Kitchen Aid Mixer.
Spray the inside of a Bundt Cake Pan with Baker’s Joy. If you are making this cake at Christmas time, using a Christmas themed bundt cake pan is always a nice touch and makes a beautiful presentation. Make sure to use Baker’s Joy to keep the cake from sticking to the pan. Pour the mix into the pan and bake for 48 – 50 minutes at 325 degrees.
10 minutes before the cake is done, begin preparing the icing. Melt 1 stick butter in a pot and add 1/4 cup cold water.
Continue stirring the mixture so it does not burn.
Add 1 cup white granulated sugar. Bring mixture to a boil, then simmer for 5 minutes. Continue to stir while simmering. The icing will continue to thicken.
Remove glaze from the burner and add 1/2 cup Amaretto Liquor to the icing. The liquor will make the glaze a bit runny, but not to worry, it will thicken up once on cake.
Allow cake to cool for a few minutes after removing it from the oven. Pour your glaze into a measuring cup with a spout.
Using a pointy object, such as a meat thermometer, make multiple holes in the bottom of the bundt cake. Pour half of the glaze into the holes.
Allow cake to cool another 5 -10 minutes then place your serving plate over the bottom of the cake, and flip it over.
Use the remainder of the glaze for the top of the cake. Continue making holes in and around the top of the cake and pour glaze into the holes.
Pouring glaze into the holes will make the inside of the cake incredibly moist.
Drizzle the remainder of the glaze on top of the cake covering it completely.
The icing will continue to thicken over time and make this a scrumptious and decadent dessert that will be talked about for ages.
Tip: This dessert can be made without alcohol. Follow all the directions, and eliminate the Amaretto Liquor.
Feel free to Pin the Recipe and Enjoy!
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4 thoughts on “Amaretto Bundt Cake with Icing”
Oh that looks good!!! I definitely want to try that – maybe sooner than Christmas … ? It’s ok to have a Martin Luther King Day cake, right?!
Thanks for the fabulous recipe and instructions! 💗
Barbara this cake is great anytime of the year! Since there is a tree in the background..it does make it seem like a Christmas cake…😂 but please let me know how it turns out.
It looks great! and very similar to the Bacardi Rum cake I made last year, only pecans and rum instead of walnuts and Amaretto – it’s all good!
Owww…I bet it’s delicious Joni! Great variation.