Italian Hangover Cake
This Italian Hangover cake recipe uses orange juice and three types of alcohol for an easy and delicious alcohol infused cake!
Servings: 16
Calories: 306kcal
Equipment
- Bundt Cake Pan
- pastry brush optional
- Whisk or Hand Held Mixer
- large bowl
Ingredients
Cake
- 1 Box Yellow Cake Mix
- 1 Box Instant Vanilla Pudding (3.4 oz)
- 4 Large Eggs
- ½ cup Neutral Oil such as vegetable or canola
- ½ cup Orange Juice
- ¼ cup Disaronno Amaretto
- ¼ cup Grand Mariner
- 2 tbs Vodka
Glaze
- 1/2 cup Butter (1 stick)
- 1/2 cup Orange Juice
- 1 cup Sugar
- ¼ cup Disaronno Amaretto
- ¼ cup Grand Mariner
- 2 tbs Vodka
- pinch of salt if using unsalted butter
Instructions
- Preheat oven to 350℉.
- Prepare a 10 or 12 cup bundt pan by lightly coating it with softened or melted butter, then lightly coat with flour. Alternatively, you can use a baking spray on the pan. Set aside until ready to use.
- In a large bowl add all cake ingredients and mix for 2-3 minutes until combined.
- Pour the cake mix into the prepared bundt pan and bake in the preheated oven for 45-55 minutes, until you can prick it with a toothpick and it comes out clean.
- Once the cake is out of the oven, immediately start making the glaze by adding butter, sugar, and orange juice to a saucepan.
- Cook over medium heat until the sugar has dissolved. Add vodka and cook another minute or two.
- Once it starts to slightly thicken, stir in the Amaretto and Grand Marnier. If you want a more mellow liqueur flavored glaze, cook out the strong alcohol flavor by simmer another minute or two. This is optional.
- Keeping the cake in the bundt pan, pierce the top of the cake all over using a toothpick or fork. Once the cake the pierced, pour ⅓ to ½ of the glaze evenly over the cake. You can use a spoon or pastry brush to get the glaze evenly spread all over.
- Let the cake cool and soak up the glaze for about for 45 minutes to an hour.
- Once the cake has cooled, remove the bundt cake from the pan by placing a large plate or cake stand on top of the bundt pan and carefully flip it over. Then, remove the pan from the cake. It should come right off. The extra glaze should pool a little bit around the bottom cake.
- Then, repeat with poking the cake and drizzling or pouring the glaze on top. Again, spread the glaze evenly so all the cake is covered. You don’t need to use all the glaze and can reserve some for adding to each individual piece of cake.
- Let the glaze soak into the cake another 15-20 minutes and it’s ready to serve.
- Drizzle extra glaze on each slice if desired. Enjoy!
Notes
- The glaze is optional but adds a fun boozy kick to the cake.
- Piercing the cake with a pierce with a fork or tooth is also optionals but can help the cake soak in the glaze.
- Lightly simmering the glaze after adding the alcohol is optional and will mellow out the strong liqueur flavor.
- This recipe can be made up to three days in advance and can be stored loosely covered at room temperature.
Nutrition
Serving: 1slice | Calories: 306kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 253mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 92IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg