Lemon-Whiskey Bundt Cake Recipe

Name: Lemon-Whiskey Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 18.5-ounce package yellow cake mix; 1 3.4-ounce package instant lemon pudding mix; 4 large eggs; 1 cup milk (do not use low-fat or nonfat); 3/4 cup whiskey; 1/2 cup vegetable oil; 1 tablespoon grated lemon peel; 1 cup chopped pecans; 2 teaspoons all purpose flour; 1/2 cup sugar; 1/4 cup (1/2 stick) unsalted butter

Servings: persons

1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter

1
Preheat oven to 350F.
2
Generously butter 10- to 12-cup Bundt pan; dust with flour.
3
Stir cake mix and pudding mix in large bowl to blend.
4
Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel.
5
Mix nuts with flour in small bowl; mix into batter.
6
Transfer to prepared pan.
7
Bake cake until tester inserted near center comes out clean, about 50 minutes.
8
Set pan with cake on rack while preparing glaze.
9
Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes.
10
Spoon hot syrup over cake.
11
Cool cake completely in pan.
12
Turn cake out of pan.
13
(Can be made 2 days ahead.
14
Cover and store airtight at room temperature.)

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 18.5-ounce package yellow cake mix, 1 3.4-ounce package instant lemon pudding mix, 4 large eggs, 1 cup milk (do not use low-fat or nonfat), and more.

Yes, Lemon-Whiskey Bundt 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.

Lemon-Whiskey Bundt Cake

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