Amaretto Pistachio Bundt Cake
Liqueur is a staple at my house but that’s because I love to bake with it. I may be of the rare few who visit their local liquor store with a recipe for something sugary-sweet tucked away in my purse. Don’t get me wrong. I like to drink the stuff (the sweet girly drinks with paper umbrellas and fruit threaded onto mini swords are my favorite), but I guess I bake more often than I drink.
I use the almond-tasting, amaretto liqueur Disaronno in my baking quite often.
This recipe has been modified from the Taste of Home Pistachio Bundt Cake recipe.
Do you have a favorite baking recipe that uses liqueur?
Sweet wishes,
Amaretto Pistachio Cake
Amaretto AND cake? Yes, please. It only takes 10 minutes to get it in the oven.
Ingredients
Cake
- 15.25 oz yellow cake mix, for 13×9 pan size
- 6.8 oz instant pistachio pudding mix, 2 small boxes (3.4 ounces each)
- ½ cup water
- ½ cup amaretto liqueur, or substitute with ½ cup water plus 1 tablespoon almond extract
- 4 eggs
- ¾ cup vegetable oil
Icing
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, softened to room temperature
- 2 tablespoons milk, room temperature
- 1 tablespoon amaretto liqueur, or substitute with ½ teaspoon almond extract
- ½ cup finely chopped pistachios, optional
Instructions
Cake
- Heat oven to 350°F. Grease Bundt pan (spray and sprinkle in some flour) or a 9×13 cake pan.
- In a large bowl, combine the cake mix, pudding mixes, water, amaretto liqueur, eggs and vegetable oil. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
- Pour into greased pan. For 9×13 pan or Bundt pan, bake at 350° for 60-70 minutes or until cake tester comes out clean. Let cake rest in pan for 10 minutes. Invert onto cooling rack and remove from Bundt pan. Cool completely.
Icing
- Combine powdered sugar, butter, milk and amaretto in a small mixing bowl. Beat on low speed until combined. Add more milk to reach desired consistency. Drizzle over cake. Lightly sprinkle with chopped pistachios.
Notes
If baking small cakes like mini Bundts, bake 30-35 minutes or until cake tester comes out clean.
Nutrition
Calories: 417kcalCarbohydrates: 58gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 57mgSodium: 517mgPotassium: 47mgFiber: 0.4gSugar: 44gVitamin A: 113IUCalcium: 90mgIron: 1mg
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All text and images © Staci Mergenthal • Random Sweets
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Seriously, I CANNOT say enough about Futter’s Nut Butters. SO much fun to play with!
Also awesome? Macadamia butter with macadamia liqueur and white chocolate in cupcakes, topped with white chocolate macadamia nut butter ganache.
http://www.futtersnutbutters.com – I LOVE them!
I do have a favorite recipe that uses liqueur. A whole bunch of them, actually, so I wrote a cookbook about it! (The Spirited Baker), LOL
These look lovely. I hadn’t thought of combining amaretto and pistachios – have you ever considered using pistachio butter instead of pudding mix? That’s what I use whenever I want pistachio flavor in whatever I’m making (white chocolate pistachio truffles, for instance. Yum!
That’s awesome! Your cookbooks (http://www.spiritedbaker.com/) sound very yummy. I have not thought of pistachio butter–have never heard of it actually, but it sounds way more delicious than dry pudding mix. I may have to put in a special request in our town’s one grocery store. Thank you so much for the tip, Marie! Staci
OMG! Amaretto is my favourite drink! I don’t like the taste of liquor but I love the taste of this liqueur. Served straight up with lots of ice 🙂
Pistachios are also one of my favourite nuts, right up there with cashews.
I think this cake was made for me! Thanks so much for posting the recipe. It looks as delicious as it is beautiful!
You are so funny!! ;o) I hope you make it sometime. See Marie’s suggestion below about using pistachio butter instead of pudding–I’m guessing that would make it even better. Cheers!