This amaretto bundt cake is an easy dessert with delicious almond flavor. It turns out soft and moist every time!
116.25-ounce box white or yellow cake mix*
powdered sugar for dustingif desired
Preheat the oven to 325 degrees.
Combine the cake mix, vegetable oil, eggs, amaretto, water, and almond extract (if using) in a large mixing bowl and beat with an electric mixer for 2 minutes.
Generously grease a 12-cup bundt pan. Don't forget to spray the inner tube!
Pour into the prepared pan and bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Cool in the pan for 10 minutes, then carefully invert onto a wire rack.
While the cake is cooling in the pan, make the glaze.
Place the butter, sugar, amaretto, water, and salt in a medium saucepan over medium heat and bring to a boil, stirring often. Boil for 3 minutes, then carefully spoon over the top of the cake. (The glaze is basically a sugar syrup so be really careful with it; burns from molten sugar hurt!)
Let the cake cool for 2 to 3 hours at room temperature, then dust with powdered sugar (if desired) and serve.
*I used Betty Crocker Super Moist white cake but you can use what you have as long as it’s roughly 16.25 ounces.
Almond extract adds an extra boost of almond flavor, but you can leave it out if you prefer.
Baker’s Joy (a cooking spray) is really helpful when you’re making bundt cakes because it has flour added. See the body of this post for more information about it.
Uneaten cake can be stored at room temperature, covered, for 3 or 4 days. Cool the cake completely before covering.
You can also freeze slices, tightly wrapped, for up to 2 months. Either defrost cake slices in the fridge overnight or microwave them for a minute or so, until they’re soft enough to eat.