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A rich, moist Amaretto
icing-infused Bundt cake.
Amaretto
Bundt Cake
- 1 (18.25-ounce) package
yellow cake mix
- 4 large eggs
- 1 (6-serving) package
vanilla instant pudding
- 6 teaspoons amaretto
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 teaspoon almond extract
- 1/2 cup amaretto
- 2 cups powdered sugar
- Preheat oven to 350°F
(175°C). Grease and flour a 10-inch bundt pan.
- Combine cake mix, eggs,
instant vanilla pudding, water, oil, almond extract, and 6 teaspoons of amaretto; blend together
well. Pour batter into
the prepared pan.
- Bake for 40 to 45 minutes.
Remove cake from oven and while it is still hot poke holes in the bottom and pour the amaretto
icing over the bottom
of the cake. Let the cake cool for at least 2 hours before removing
from the pan.
- To make Amaretto Icing:
Sift the powdered sugar and combine it with the remaining 1/2 cup amaretto. Blend until smooth.
Makes 12 servings.
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