Grease and lightly flour Bundt pan with vegetable shortening. Sprinkle ½ of the quantity of walnuts into the prepared pan and set aside.
Make the cake: In a medium-sized bowl, stir cake and pudding mix together. In a separate bowl, whisk together oil, milk, eggs and whisky. Pour wet ingredients into dry and mix well. Stir in remaining walnuts. Pour into prepared Bundt pan and bake for 55 minutes. While cake is baking, prepare the sauce.
Prepare the sauce: 5 minutes before the cake is done, melt butter in a small sauce pan over moderate heat. Add sugar and stir to dissolve. Stir in whisky then stir until liquid becomes hot. Remove from heat.
<b<Finish cake: Transfer cake from oven to work surface. Poke the cake with a brochette or fork. Pour half of the quantity of the sauce over the cake letting it soak into the cake. Wait 5 minutes. Place a plate over the bundt pan and invert. Release the cake from the pan. Poke the top of the cake and then pour, drizzle or spoon remaining sauce over the cake. Leave cake to cool completely.
Dust with icing sugar then cut into portion sizes. Serve with whipped cream.
Irish Whisky Cake
Ingredients
For the cake:
1 package yellow cake mix
1 5 oz. box instant vanilla pudding
1 ounce Irish whisky
4 extra large eggs, room temperature
1 cup whole milk
½ cup vegetable oil
1 cup chopped walnuts
For the sauce:
½ cup butter
¾ cup sugar
butter to grease the pan
½ cup Irish whisky
For garnish:
sprinkling of icing sugar for dusting
dollop of whipped cream
Directions
Preheat the oven to 325°F.
Grease and lightly flour Bundt pan with vegetable shortening. Sprinkle ½ of the quantity of walnuts into the prepared pan and set aside.
Make the cake: In a medium-sized bowl, stir cake and pudding mix together. In a separate bowl, whisk together oil, milk, eggs and whisky. Pour wet ingredients into dry and mix well. Stir in remaining walnuts. Pour into prepared Bundt pan and bake for 55 minutes. While cake is baking, prepare the sauce.
Prepare the sauce: 5 minutes before the cake is done, melt butter in a small sauce pan over moderate heat. Add sugar and stir to dissolve. Stir in whisky then stir until liquid becomes hot. Remove from heat.
<b<Finish cake: Transfer cake from oven to work surface. Poke the cake with a brochette or fork. Pour half of the quantity of the sauce over the cake letting it soak into the cake. Wait 5 minutes. Place a plate over the bundt pan and invert. Release the cake from the pan. Poke the top of the cake and then pour, drizzle or spoon remaining sauce over the cake. Leave cake to cool completely.
Dust with icing sugar then cut into portion sizes. Serve with whipped cream.
Irish Whisky Cake
4 / 5. 4
A box of cake mix, instant pudding and premium Irish whisky help create this easy “cheat cake” recipe…
The simplicity of this Irish Whisky Cake might be one of our best-kept secrets!
This recipe made its way into my cake repertoire during my very first summer at the cottage. Friends had come up for the weekend, made it and then served it for dessert. One bite and I was begging for the recipe. This IRISH WHISKY CAKE or WHISKEY CAKE is really quite fabulous.
Here are some of the questions this recipe answers:
Q: Is there alcohol in whiskey cake? A: Yes, an Irish liquor is added both to the batter mixture and the glaze.
Q: What is whisky cake made of? A: The batter is made with boxed cake and pudding mixes, plus oil and eggs, it’s easy!
Q: Can whiskey cake get you drunk? A: We suggest enjoying anything made with alcohol responsibly thus limiting the enjoyment of this dessert to one piece.
Now if making cake is your thing, we have a few others that may interest you. My mom’s BLUEBERRY BUNDT CAKE is always a nice treat as is this SOUR CREAM COFFEE CAKE. We also have another cake like this one that puts cake mix and instant pudding to good use – try this HARVEY WALLBANGER CAKE. Guess it’s no surprise, cakes are always a hit up here in cottage country.
Here are a few tips about making this IRISH WHISKY CAKE:
Yup, a package of cake mix and a pouch of instant pudding. Love it!
INGREDIENTS
This cake has a crazy-soft, incredibly moist crumb. This comes from two unexpected ingredients; a box of yellow cake mix and, a package of instant pudding. This simplified way of making cakes was popularized back in the 60s and is often referred to as a “cheat cake”. Call it what you will, the results are so amazing.
Butter, sugar, and whiskey. What a superb combination.
BUTTERY GLAZE
The original recipe was handed to me with whisky listed in the ingredients. My only tweak to the original has been to make it exclusively with premium Irish whisky – spelled WHISKEY on the Emerald Isle. I believe the spirit to have quite an exceptional taste.
Don’t forget to sprinkle of walnuts in the pan before adding the cake batter.
BUNDT PAN
Making the batter for this recipe can be done using a whisk or electric mixer. If using a hand mixer, run the machine on low speed to prevent too many air pockets within the batter. We really love how this recipe performed using either a metal or silicone bundt pan. Make sure to grease and flour the pan and add a little sprinkle of walnuts. Then, just pour batter and bake. We suggest you use vegetable shortening instead of butter as that grease. It was especially easy to clean after we prepared the cake – love that!
Add the whiskey glaze slowly, letting the cake soak up all the goodness.
SOAK UP THE GLAZE
One of the great moments in this recipe happens when the cake is just out of the oven. We drizzle the still-hot cake with a quantity of whiskey glaze made with butter, sugar and Irish whisky. For the record, we only ever use unsalted butter for our recipes. The cake is then inverted onto a plate and then, more glaze is added. It gets soaked up in the crumb while the Irish whiskey cake cools. The fragrance is intoxicatingly fantastic, truly!
What a treat for those lucky enough to try some!
SERVE
Unlike other posts I’m providing no preparation options – just make it as directed using the ingredients as listed. One final request: suspend all disbelief at the choice of ingredients. Please trust me, something amazing comes your way, all you need to do is make it! To serve, don’t forget to zip up whipping cream and we’ve found this the perfect dessert paired with strong coffee.
Served by the fire with coffee and more Irish whisky on the side.
Here’s a question; should we be creating more “cheat cakes”? What about a chocolate cake version with chocolate chips, unsweetened cocoa powder, chocolate pudding, and then maybe a chocolate glaze? Sounds like a plan, stay tuned!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the cake:
1 package yellow cake mix
1 5 oz. box instant vanilla pudding
1 ounce Irish whisky
4 extra large eggs, room temperature
1 cup whole milk
½ cup vegetable oil
1 cup chopped walnuts
For the sauce:
½ cup butter
¾ cup sugar
butter to grease the pan
½ cup Irish whisky
For garnish:
sprinkling of icing sugar for dusting
dollop of whipped cream
Directions
Preheat the oven to 325°F.
Grease and lightly flour Bundt pan with vegetable shortening. Sprinkle ½ of the quantity of walnuts into the prepared pan and set aside.
Make the cake: In a medium-sized bowl, stir cake and pudding mix together. In a separate bowl, whisk together oil, milk, eggs and whisky. Pour wet ingredients into dry and mix well. Stir in remaining walnuts. Pour into prepared Bundt pan and bake for 55 minutes. While cake is baking, prepare the sauce.
Prepare the sauce: 5 minutes before the cake is done, melt butter in a small sauce pan over moderate heat. Add sugar and stir to dissolve. Stir in whisky then stir until liquid becomes hot. Remove from heat.
<b<Finish cake: Transfer cake from oven to work surface. Poke the cake with a brochette or fork. Pour half of the quantity of the sauce over the cake letting it soak into the cake. Wait 5 minutes. Place a plate over the bundt pan and invert. Release the cake from the pan. Poke the top of the cake and then pour, drizzle or spoon remaining sauce over the cake. Leave cake to cool completely.
Dust with icing sugar then cut into portion sizes. Serve with whipped cream.
