Weekend at the Cottage Symbol
  • Harvey Wallbanger Cake
  • Harvey Wallbanger Cake
  • Harvey Wallbanger Cake
  • Harvey Wallbanger Cake
  • Harvey Wallbanger Cake
  • Harvey Wallbanger Cake
  • Harvey Wallbanger Cake
  • Harvey Wallbanger Cake
  • Harvey Wallbanger Cake

Harvey Wallbanger Cake

Food | June 15, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 60
  • 12
  • Easy

Let’s make your next adventure in baking even sweeter! This rich HARVEY WALLBANGER CAKE will win your heart.

It’s our absolute pleasure to present this recipe for HARVEY WALLBANGER CAKE as our contribution to THREE EASY SUMMER DESSERTS – a collaboration between ourselves and two other YouTube channels.

After you’ve made ours, don’t forget to click the links below to see our collaborators’ videos and to check out their fabulous recipes too.

Please visit:

BEST BITES FOREVER – Peach Custard Tart with Blueberries

COUNTRY HILL COTTAGE – Cherry Crumble

Now, grab your best Bundt pan and get ready to bake; let’s make a HARVEY WALLBANGER CAKE.

I have fond and lasting memories of this cake, which was introduced into my childhood home sometime in the 70s. It all started with the appearance of a unique and distinctively shaped bottle of GALLIANO on our kitchen counter.

I was always an inquisitive kid, especially when food and drink were involved, and I remember there being a discussion about how the vibrant yellow, almost banana-scented liquor was a key ingredient in making a trendy cocktail called a Harvey Wallbanger. Click HERE to watch our 1-minute video showing how to make it.

The cocktail concept held little meaning to 10-year-old Nik, but there was added buzz; this same cocktail was also being used to make a very popular cake.

Seriously, you can’t make this stuff up. It was a different time back then, totally acceptable to serve your kids a boozy cake before sitting down to watch the antics of other happening families like the Bradys and the Partridges. Go figure!

Cocktail aside, the basic premise for this cake is actually quite ingenious and is now usually referred to as Nostalgia Cakes, where we take boxes of cake and pudding mix and with a few enhancements, turn them into a dessert that is both flavourful and memorable. Sceptics out there are invited to give this recipe, or THIS one, a go. I have a feeling you’ll be pleasantly surprised.

For our HARVEY WALLBANGER CAKE, only a few simple suggestions:

CAKE MIX – The original recipe calls for a yellow cake mix – we used Duncan Hines. My cousin Linda suggests using an orange (as in orange-flavoured) cake mix but they seem to be only available in the States. If you’re ever at the Ambassador Bridge coming into Windsor and see a woman dressed in a retro muumuu, that’s Linda. If she looks suspicious, it’s probably because she has 20 or 30 boxes of the stuff under her dress. Ask her for one – JOKING!

PUDDING – The recipe calls for one box of instant vanilla pudding mix – we used Dr. Oetker. I ended up using a vanilla-flavoured cooked pudding and pie filling. We like it way better.

GALLIANO – Look for this unique liqueur at your liquor store. We ended up using a Vanilla Galliano and did like the results, but next time, back to the original. It’s such a unique flavour and worth the effort to find some.

ORANGE JUICE – Only freshly squeezed and strained OJ, please. One bite and you’ll understand why.

The last thing is a huge thank you to my sister Dana and cousin Linda who came to the cottage and helped in the production of this post. It’s always comforting to be in the company of dear and treasured friends, and these two made the entire process a ton of fun.

Remember to check out the equally scrumptious dessert offerings from COUNTRY HILL COTTAGE and BEST BITES FOREVER – they are some pretty sweet peeps too!

Time to raise a glass, I mean Bundt pan and cheer this amazing dessert. A HARVEY WALLBANGER CAKE is a retro classic bringing new life to your dessert repertoire.

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Ingredients & Amounts

  • For the cake:
  • 1 box of deluxe yellow cake mix
  • 1 package of vanilla flavoured cooked pudding and pie filling
  • 1 cup of canola oil
  • ¾ cup of orange juice, freshly squeezed
  • ¼ cup of vodka
  • ¼ cup of Galliano liqueur
  • 4 eggs, extra large, room temperature
  • 1 tablespoon each, butter and flour for the pan
  • For the glaze:
  • 1 cup of icing sugar
  • 1 tablespoon of orange juice, freshly squeezed
  • 1 tablespoon of Galliano liqueur
  • 1 teaspoon of vodka

Instructions

  1. Preheat the oven to 350°F.
  2. Grease and flour a Bundt pan.
  3. Place the cake mix, pudding mix into a medium-sized bowl. Add oil, orange juice, vodka, Galliano, and eggs and bring together using a hand or stand mixer on low speed. Increase speed to medium and mix for 2 minutes.
  4. Pour the cake mixture evenly into the prepared Bundt pan. Tap the pan on the counter to pop any bubbles in the batter.
  5. Bake for 45 to 50 minutes. A toothpick inserted in the center should come out clean. Let the cake rest for 20 minutes. Gently loosen the edges around the chimney and rim using a small knife. Invert and unmold the cake onto a cake platter or service piece and cool completely (perhaps 2 or 3 hours) before applying the glaze.
  6. To glaze: Mix the icing sugar, orange juice, Galliano liqueur and vodka until the mixture is smooth. Add more orange juice just a few drops at a time to achieve a thinner consistency. Drizzle the glaze over the cake. Allow time for glaze to set.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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