Amaretto or RUM cake…you choose the liqueur


I wanted to make my sis Lavonda’s Amaretto cake while I was in WV in 2008, but did not have her recipe, so I made it as follows:

Amaretto Cake (or Rum…just substitute rum for amaretto where applicable)
1 butter golden cake mix
1 box french vanilla instant pudding mix
4 eggs
1/2 cup amaretto liqueur
1/2 cup water
1/2 cup oil
OPTIONAL: 1/2 cup chopped almonds if you make the amaretto variation

Preheat oven to 325 degrees. Prepare greased and floured bundt pan. OPTIONAL: scatter the almonds in bottom of bundt pan.

Mix all ingredients except almonds with mixer until well blended. Pour into bundt pan and bake at 325 or 350 degrees depending on your oven til done.

Glaze can be added while cake is hot…do not remove cake from bundt pan yet…


2 Tablespoons water
1 stick butter
1 cup granulated sugar
1/2 cup amaretto liqueur

Add butter and sugar in a medium saucepan with 2 Tablespoons of water at medium heat until sugar melts. Add amaretto and either boil to remove alcohol content or if you do not want to remove alcohol content, simply heat and stir.

SLOWLY pour glaze over cake while it is still in the bundt pan. This will FILL pan, so be cautious not to overflow…

Allow to cool before removing cake from bundt pan onto a large plate or cake saver.

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