Amaretto Pound Cake Recipe

Name: Amaretto Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/2 ounce) box yellow cake mix (without pudding mix); 1 (3 3/4 ounce) box instant pistachio pudding mix; 3/4 cup vegetable oil; 1/4 cup vodka; 1/4 cup Amaretto; 2/3 cup orange juice; 4 eggs; GLAZE; 1 cup sugar; 1/2 cup butter; 1/4 cup orange juice; 1/4 cup Amaretto

Servings: persons

1 (18 1/2 ounce) box yellow cake mix (without pudding mix)
1 (3 3/4 ounce) box instant pistachio pudding mix
3/4 cup vegetable oil
1/4 cup vodka
1/4 cup Amaretto
2/3 cup orange juice
4 eggs
GLAZE
1 cup sugar
1/2 cup butter
1/4 cup orange juice
1/4 cup Amaretto

1
Preheat oven to 350 degrees.
2
Prepare a tube pan by coating with non-stick cooking spray and flour (I use Baker's Joy).
3
FOR CAKE:.
4
Place all ingredients, except eggs into your mixing bowl.
5
Blend well.
6
Add eggs, one at a time, mixing well after each addition and beat until mixture is smooth.
7
Pout into prepared pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
8
GLAZE:.
9
During the last few minutes the cake is baking, prepare the glaze by placing all glaze ingredients in a small saucepan and mixing well.
10
Bring the mixture to a boil and boil for 4 minutes, stirring constantly.
11
When cake is ready and removed from the oven, poke holes into the top of the cake with an ice pice or similar object WHILE THE CAKE IS STILL IN THE BAKING PAN.
12
Pour the glaze over the cake and let it stand for 20 minutes.
13
Invert the cake onto a serving platter and sprinkle with powdered sugar, if desired.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18 1/2 ounce) box yellow cake mix (without pudding mix), 1 (3 3/4 ounce) box instant pistachio pudding mix, 3/4 cup vegetable oil, 1/4 cup vodka, and more.

Yes, Amaretto Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Amaretto Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions