Recipes Made with Cake Mixes
Amaretto-Almond Cake
Yield: 16 servings
Ingredients
Cake
- 1 1/2 cups chopped almonds, toasted and divided
- 1 (18.5 ounce) box yellow cake mix, without pudding*
- 1 small box vanilla instant pudding mix
- 4 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup amaretto liqueur
- 1 teaspoon almond extract
Glaze
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons butter
- 1/4 cup amaretto
- 1/2 teaspoon almond extract
Instructions
- Heat oven to 325 degrees F. Grease and flour a 10-inch stem or Bundt pan; sprinkle 1 cup almonds over the bottom and set aside.
Cake
- In mixing bowl, combine cake mix, pudding mix, eggs, oil, water, amaretto and almond extract. Beat on low speed with electric mixer about 30 seconds until dry ingredients are moistened.
- Increase speed to medium and beat 4 minutes.
- Stir in remaining 1/2 cup almonds.
- Pour batter into prepared pan and bake 1 hour.
- Cool in pan for 10 to 15 minutes before removing.
- Cool completely and place on cake plate.
Glaze
- In small saucepan, combine sugar, water and butter and bring to boil. Reduce heat to medium and gently boil for 4 to 5 minutes, stirring occasionally, until sugar dissolves.
- Remove from heat and cool 15 minutes.
- Stir in amaretto and almond extract.
- Punch holes in cake from top to bottom with wooden pick.
- Slowly spoon glaze over top until entirely absorbed.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.