This morning’s cake comes from Kristin in Nashville. She sent one of her favorite easy yet impressive recipes — Glazed ‘n’ Tipsy Amaretto Cake — after learning I’d been looking for straightforward party-worthy desserts. Here’s what she wrote:
I thought I’d share my new favorite party cake. I took it to three potlucks this weekend. It’s a cheater cake — made from cake mix and instant pudding — but it tastes wonderful. A few tips: the recipe suggests baking 60–75 minutes, but that’s far too long; 45 minutes worked best for me. The cake soaks up more sauce if you slice off the top before inverting. And grease the pan liberally so the nuts stick to the sides — otherwise they’ll clump into an unpleasant hard mass on top of the cake.
After reading that note, I had to bake it right away. I’m taking it to a party this evening and will report back on how it goes. Below is a picture of the cake before I wrapped it to let it sit. I hope I remember to bring the extra amaretto sauce.
Glazed ‘n’ Tipsy Amaretto Cake
Ingredients:
1 package yellow cake mix
1 small package instant vanilla pudding mix
4 eggs, lightly beaten
½ cup cold water
½ cup vegetable oil
½ cup amaretto liqueur
½ cup almonds, lightly toasted and finely chopped
Directions:
1. Preheat oven to 350°F. Combine all ingredients except the nuts in a mixing bowl and beat for about 5 minutes until smooth and well blended.
2. Generously grease a large Bundt pan with butter. Press the chopped toasted almonds evenly along the bottom and sides of the pan so they adhere.
3. Pour the batter into the prepared pan.
4. Bake at 350°F. While the recipe lists 60–75 minutes, 45 minutes is often sufficient—test for doneness with a toothpick or skewer. Allow the cake to cool completely in the pan before turning it out.
Sauce:
1 cup dark brown sugar
1 stick (8 tablespoons) butter
½ cup amaretto liqueur
¼ cup water
To make the sauce, combine all sauce ingredients in a small saucepan. Bring to a boil and boil for one minute, then remove from heat and cool slightly. Drizzle half the warm sauce over the cooled cake so it soaks in. For best results, chill the cake overnight and drizzle the remaining sauce before serving.
Anna’s Notes: After removing the cake from the pan and allowing it to cool, I used a long wooden skewer to poke holes across the top. Those holes help the cake absorb more of the amaretto sauce without being noticeable once the glaze is added. They blend in with the top and become even less visible after the second drizzle.
To toast the almonds: spread them in a single layer on a baking sheet and bake at 350°F for 6–8 minutes, checking at 5 minutes. Remove when they are lightly browned around the edges to avoid burning.
Bonus photo: here’s my friend Rachael at the farm where Fuzz takes horseback riding. She’s small but feisty, and her horns are sharp — I’ve learned to watch my step around her.
