This bundt makes us think of the 1950’s when desserts were used as the centerpiece on the dinner table—what a wonderful multitasker this cake is. Thanks, Cake. And thanks Vodka! The pudding and cake mixes are transformed by you.
Citrus Vodka Bundt | Serves 12
1 box yellow cake mix (about 4 ½ cups of mix)
1 packet (3.4-ounce) of instant vanilla pudding mix
1 cup vegetable oil
¼ cups Galliano Liqueur (or more orange vodka as a substitute*)
¼ cups orange vodka, plus 1 teaspoon for glaze
¾ cup satsuma juice, plus 1 tablespoon for glaze
1 cup powdered sugar
1 tablespoon Galliano Liqueur
Make the cake:
- Preheat oven to 350°F.
- Grease a 10-cup bundt pan with butter, dust with flour, then shake out excess flour and set aside.
- Combine the cake mix, oil, eggs, Galliano, vodka, pudding mix, and orange juice into a large mixer bowl and beat with the paddle attachment on medium speed until well combined.
- Pour batter into the prepared pan and bake until the cake is golden brown, about 45 minutes.
- Let cool for 10 minutes and invert onto a serving plate.
Make the glaze:
- Mix powdered sugar, liqueur, vodka, and orange juice into a small bowl until well combined and smooth.
- Drizzle the glaze over the still-warm cake.
- Let the cake and glaze cool completely. I really do like this cake cold with a cup of decaf coffee to end a fabulous dinner.
*Note: I usually use vodka in place of Galliano in this recipe. It takes the Wallbanger completely out of the Bundt, as Galliano is the pinnacle of the cocktail, but honestly, it's just so pricey I don’t find it worthwhile to buy it for just one recipe.
This recipe was provided by Kate Bolt of Living Lark. Photo credit: Jen Doornbos