Amaretto Custard Cake
Submitted by dibley
Easy bundt cake made with boxed cake mix and instant pudding, spiked with amaretto and nutmeg. Moist, foolproof dessert ready in an hour.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the kind of cake that saves you when you need dessert fast but want it to taste homemade.
Instant pudding mix folded into yellow cake batter creates extra moisture and a tender crumb, while amaretto and a hint of nutmeg add sophisticated flavor that disguises the box mix origins.
Glaze it with powdered sugar thinned with amaretto for a simple, glossy finish.
Kitchen Tips
- Pudding is the secret: The instant pudding mix (not prepared pudding) adds moisture and helps the cake stay fresh for days; don’t skip it.
- Grease well: Bundt pans have lots of nooks and crannies, so grease and flour thoroughly or use baking spray to prevent sticking.
- Cool before glazing: Let the cake cool completely before drizzling glaze; warm cake makes the glaze melt and soak in instead of setting on top.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour 12 cup bundt or angel food cake pan.
Beat all ingredients in a large bowl on low speed, scraping bowl constantly, 1 minute.
Beat on medium speed, scraping bowl occasionally, for 2 more minutes.
Pour into prepared pan and bake 40 to 45 minutes, until a wooden pick comes out clean.
Cool 15 minutes before removing from pan.
Decorate with frosting, or make a glaze of 1½ cups powdered sugar, 2 tablespoon milk or cream, liqueur to thin.
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