1 package vanilla flavoured cooked pudding and pie filling
1 cup canola oil
¾ cup orange juice, freshly squeezed
¼ cup vodka
¼ cup Galliano liqueur
4 eggs, room temperature
1 tablespoon each, butter and flour for the pan
For the glaze:
1 cup icing sugar
1 tablespoon orange juice, freshly squeezed
1 tablespoon Galliano liqueur
1 teaspoon vodka
Takes ,
serves 12.
Instructions
Preheat the oven to 350°F.
Grease and flour a Bundt pan.
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.
Pour the cake mixture evenly into the prepared Bundt pan. Tap the pan on the counter to pop any bubbles in the batter.
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.
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.
Harvey Wallbanger Cake
Ingredients
For the cake:
1 box deluxe yellow cake mix
1 package vanilla flavoured cooked pudding and pie filling
1 cup canola oil
¾ cup orange juice, freshly squeezed
¼ cup vodka
¼ cup Galliano liqueur
4 eggs, room temperature
1 tablespoon each, butter and flour for the pan
For the glaze:
1 cup icing sugar
1 tablespoon orange juice, freshly squeezed
1 tablespoon Galliano liqueur
1 teaspoon vodka
Directions
Preheat the oven to 350°F.
Grease and flour a Bundt pan.
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.
Pour the cake mixture evenly into the prepared Bundt pan. Tap the pan on the counter to pop any bubbles in the batter.
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.
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.
Harvey Wallbanger Cake
Loading...
Because with a little help, a box of cake mix and instant pudding can become a scrumptious thing…
Ready to put that box of cake mix and pudding to good use? Let’s make a HARVEY WALLBANGER CAKE!
It’s our absolute pleasure to present this recipe for HARVEY WALLBANGER CAKE. You’ll find it very easy to make. The flavour and crumb are both so wonderfully scrumptious!
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. It 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.
Perhaps it’s no surprise, I was always an inquisitive kidy when food and drink were involved. Interestingly, I remember there being a discussion about how the vibrant yellow 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. Who knew 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. Remarkably, it was totally acceptable to serve your kids a boozy cake before sitting down to watch and episode of The Brady Bunch. Go figure!
Cocktail aside, the basic premise for this cake is actually quite ingenious. Nostalgia Cakes involve taking boxes of cake and pudding mix and adding a few enhancements. Sceptics out there are invited to give this recipe, or THIS one, a go – 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 although it seems to be only available in the States.
The recipe also calls for one box of instant vanilla pudding mix. You may wish to follow our lead and use a vanilla-flavoured cooked pudding and pie filling, We like it way better.
GALLIANO
Keep your eyes peeled for this unique liqueur at your liquor store. Although we ended up using a Vanilla Galliano, original Galliano works too. It’s such a unique flavour and worth the effort to find some.
As you gather the ingredients to make this treat, try using 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. They came up to cottage country to make it with me. Yay! It’s always comforting to be in the company of dear and treasured friends. These two dear friends made the entire process a ton of fun.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the cake:
1 box deluxe yellow cake mix
1 package vanilla flavoured cooked pudding and pie filling
1 cup canola oil
¾ cup orange juice, freshly squeezed
¼ cup vodka
¼ cup Galliano liqueur
4 eggs, room temperature
1 tablespoon each, butter and flour for the pan
For the glaze:
1 cup icing sugar
1 tablespoon orange juice, freshly squeezed
1 tablespoon Galliano liqueur
1 teaspoon vodka
Directions
Preheat the oven to 350°F.
Grease and flour a Bundt pan.
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.
Pour the cake mixture evenly into the prepared Bundt pan. Tap the pan on the counter to pop any bubbles in the batter.
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.
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.
Loading...
