A golden, citrusy bundt cake with a playful kick — sweet, rich, and just the right amount of boozy.
There’s something wonderfully retro about a Harvey Wallbanger cake — a dessert born from a cocktail, mixing the sweetness of orange juice with the smooth warmth of amaretto and a playful splash of vodka. It’s the kind of cake that feels both festive and nostalgic, the kind your mother or aunt might have made in the 70s, but somehow it still holds its charm today.
The texture is moist and rich (thank you, pudding mix!), and the flavor lands somewhere between a creamsicle and a light liqueur-soaked pound cake. It’s the kind of dessert that feels festive without trying too hard — a little boozy, beautifully golden, and perfect alongside a cup of coffee after dinner or with friends around the table.
Ingredients
1 box vanilla cake mix
1 package (3.4 oz) instant vanilla pudding mix
4 eggs
1 cup oil
¼ cup vodka
¼ cup amaretto
½ cup orange juice
Directions
Preheat oven to 350°F (175°C).
Grease and lightly flour a bundt pan.
In a large bowl, combine the cake mix, pudding mix, eggs, oil, vodka, amaretto, and orange juice.
Beat until smooth and creamy.
Pour the batter into the prepared bundt pan.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before removing from the pan.
Baker’s Note
For an extra treat, drizzle a simple glaze made of powdered sugar and orange juice over the cooled cake, or dust lightly with powdered sugar for a softer finish. The flavors deepen after a few hours, so it’s even better if you make it ahead