Lillian Boga’s Harvey Wallbanger Bundt Cake

Name: Lillian Boga's Harvey Wallbanger Bundt Cake
Total time: PT0D0H0M
Yield: serves 8-12
Ingredients: 2 tsp. butter; 2 Tbsp. flour; 1 box yellow cake mix (about 4 1/2 cups mix); 1 cup vegetable oil; 4 eggs; 1 ⁄ 4 cup Galliano liqueur; 1 ⁄ 4 cup vodka; 1 (3.4-oz.) packet instant vanilla pudding mix; 3 ⁄ 4 cup orange juice; 1 cup confectioners' sugar, sifted; 1 Tbsp. orange juice; 1 Tbsp. Galliano liqueur; 1 tsp. vodka

Serves
serves 8-12

This recipe comes from a friend of author Kelly Alexander. She decorated every party table with one of these cakes.

Ingredients

FOR THE CAKE:

2 tsp. butter
2 Tbsp. flour
1 box yellow cake mix (about 4 1/2 cups mix)
1 cup vegetable oil
4 eggs
¹⁄₄ cup Galliano liqueur
¹⁄₄ cup vodka
1 (3.4-oz.) packet instant vanilla pudding mix
³⁄₄ cup orange juice

FOR THE GLAZE:

1 cup confectioners' sugar, sifted
1 Tbsp. orange juice
1 Tbsp. Galliano liqueur
1 tsp. vodka

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Instructions

Step 1

For the cake: Preheat oven to 350(. Grease a 10-cup bundt pan with butter, dust with flour, shake out excess flour, and set aside. Put cake mix, oil, eggs, Galliano, vodka, pudding mix, and orange juice into a large mixing bowl and beat with an electric mixer on medium speed until well combined. Pour batter into prepared pan and bake until cake is golden brown and a wooden skewer inserted into center of cake comes out clean, 45-50 minutes.

Step 2

Let cake cool on a cooling rack for 10 minutes, then invert onto a serving platte.

Step 3

For the glaze: Put confectioners' sugar, orange juice, liqueur, and vodka into a small bowl and stir until well combined.

Step 4

Drizzle glaze over still-warm cake. Let cake cool completely, then transfer to a cake plate.

For the cake: Preheat oven to 350(. Grease a 10-cup bundt pan with butter, dust with flour, shake out excess flour, and set aside. Put cake mix, oil, eggs, Galliano, vodka, pudding mix, and orange juice into a large mixing bowl and beat with an electric mixer on medium speed until well combined. Pour batter into prepared pan and bake until cake is golden brown and a wooden skewer inserted into center of cake comes out clean, 45-50 minutes.
Let cake cool on a cooling rack for 10 minutes, then invert onto a serving platte.
For the glaze: Put confectioners' sugar, orange juice, liqueur, and vodka into a small bowl and stir until well combined.
Drizzle glaze over still-warm cake. Let cake cool completely, then transfer to a cake plate.