Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10 to 12 servings
- 1 box (about 18.75 ounces) yellow cake mix
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup Galliano® liqueur
- 1/4 cup vodka
- 1 package (3-ounces) vanilla instant pudding mix
- 3/4 cup fresh orange juice
- 1 cup sifted powdered sugar
- 1 Tablespoon fresh orange juice
- 1 Tablespoon Galliano
- 1 teaspoon vodka
Place cake mix, oil, eggs, liqueur, vodka, pudding mix, and orange juice into a large mixing bowl. Beat on medium speed for 2 minutes.
Pour evenly into prepared Bundt pan and tap gently on the counter to release any air bubbles. Bake for 45 to 50 minutes. A toothpick inserted in the center should come out clean. (Do not overbake or it will become dry.) Let rest for 5 minutes. Gently loosen edges around the rims with a thin rubber spatula. Invert and unmold from Bundt pan onto a cake platter, then glaze while warm.
For the glaze, mix powdered sugar, orange juice, liqueur, and vodka until smooth. (If it is too thick, add more orange juice a few drops at a time to get a drizzling consistency. If it is too thin, add more powdered sugar a teaspoon at a time.) Drizzle over the warm cake and let cool to room temperature for glaze to set.
Yield: 1 bundt cake (about 10 to 12 servings)
Fill mini-muffins and/or muffin paper-lined tins 3/4 full. Bake mini-muffins for 10 minutes or 20 minutes for regular muffins. Check for doneness with a toothpick inserted in the center. If it comes out clean, they are done. Drizzle with glaze or sprinkle with powdered sugar.
Harvey Wallbanger Cake Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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