Lillian Boga's Harvey Wallbanger Bundt Cake
Lillian Boga's Harvey Wallbanger Bundt Cake is a retro-inspired dessert that brings the vibrant flavors of the classic cocktail straight to your table. Infused with citrusy orange juice, a splash of vodka, and the distinct herbal sweetness of Galliano liqueur, this bundt cake is as moist as it is flavorful. The addition of yellow cake mix with pudding ensures a tender crumb, while an easy glaze made with powdered sugar, orange juice, and more Galliano adds a glossy, zesty finish. Quick to prepare in just 15 minutes and ready in under an hour, this show-stopping cake is perfect for gatherings, special occasions, or as a nostalgic treat. Serve it sliced and watch everyone marvel at its unique cocktail-inspired twist.
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Ingredients
- 1 box Yellow cake mix (with pudding included)
- 1 box (3.4 ounces) Instant vanilla pudding mix
- 4 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Orange juice
- 0.25 cup Vodka
- 0.25 cup Galliano liqueur
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Orange juice (for glaze)
- 1 tablespoon Galliano liqueur (for glaze)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a standard bundt pan to ensure the cake does not stick.
Step 2
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, orange juice, vodka, and Galliano liqueur. Beat with an electric mixer on low speed for 1 minute, then increase to medium speed and beat for an additional 2 minutes, until the batter is smooth.
Step 3
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Step 4
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 5
Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Step 6
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, orange juice, and Galliano liqueur until smooth and pourable.
Step 7
Once the cake is completely cool, drizzle the glaze evenly over the top of the cake. Allow the glaze to set for a few minutes before serving.
Step 8
Slice and enjoy your Lillian Boga's Harvey Wallbanger Bundt Cake! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1321.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4479.1 |
| Total Fat 174.0g | 0% |
| Saturated Fat 31.2g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 744mg | 0% |
| Sodium 4491.0mg | 0% |
| Total Carbohydrate 649.2g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 448.6g | |
| Protein 51.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 627.7mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1066.6mg | 0% |
Source of Calories