Whiskey Cake Cake Mix
Indulge in the rich, boozy decadence of Whiskey Cake Cake Mix, a show-stopping dessert that's as effortless as it is irresistible. This recipe combines the convenience of yellow cake mix with the luscious depth of instant vanilla pudding, while a splash of whiskey elevates the flavor to something truly special. Moist and tender with hints of caramelized sweetness from a buttery whiskey glaze, this bundt cake is perfect for impressing guests at holiday gatherings or treating yourself to a luxurious dessert. Optional chopped pecans add a delightful crunch, while the glaze seeps into every bite, creating an ultra-moist texture. With just 15 minutes of prep time, this easy whiskey cake pairs perfectly with whipped cream or a scoop of vanilla ice cream for an unforgettable finish to any meal.
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 1 box (3.4 ounces) Instant vanilla pudding mix
- 4 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Milk
- 0.5 cup Whiskey
- 0.5 cup (chopped) Pecans (optional for topping)
- 0.5 cup Unsalted butter
- 0.5 cup Brown sugar
- 0.25 cup Whiskey (for glaze)
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (165°C). Grease and lightly flour a bundt pan, or spray it with non-stick baking spray.
In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix.
Add the eggs, vegetable oil, milk, and whiskey to the dry ingredients. Use a hand mixer or stand mixer on medium speed to blend the ingredients until fully incorporated and smooth, about 2 minutes.
If desired, sprinkle chopped pecans evenly into the bottom of the prepared bundt pan.
Carefully pour the batter into the bundt pan, spreading it evenly over the pecans if used.
Bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the whiskey glaze. In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar, whiskey, and water. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2-3 minutes until slightly thickened.
Once the cake has finished baking, remove it from the oven and let it cool in the pan for 10 minutes.
Carefully invert the cake onto a serving plate. While the cake is still warm, use a skewer or toothpick to poke small holes all over the surface.
Slowly pour the warm whiskey glaze over the cake, ensuring it seeps into the holes. Allow the glaze to set for at least 15 minutes before slicing and serving.
Enjoy this rich and indulgent whiskey cake alone or with a dollop of whipped cream!
Nutrition Facts
Calories |
4897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 531.7 g | 193% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 345.3 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 832 mg | 64% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
