Why I Love This Recipe
A variation of the rum cake that my Mom makes, it is so good!
Ingredients You'll Need
1 package yellow cake mix
1 5-ounce package instant vanilla pudding mix
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
6 teaspoons amaretto liqueur
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Preheat oven to 350 degrees.
Grease and flour a 9- or 10-inch bundt pan. Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract and 6 teaspoons of the amaretto and blend together well.
Pour batter into the prepared pan.
Bake for 40-45 minutes.
Remove cake from oven and, while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
Let the cake cool for at least 2 hours before removing from the pan.
To make icing, sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto. Blend until smooth.
You can add more amaretto as needed.